Ingredients:
2 lbs. portabella mushroom caps
3 cups shredded almond cheese
2 medium tomatoes, chopped
1 teaspoon fresh rosemary or 1/3 teaspoon dried
4 teaspoon lemon juice
4 teaspoons fresh cilantro, chopped
2 teaspoons coconut aminos
2 teaspoons olive oil, divided
¼ teaspoon freshly ground black pepper
2 cloves garlic, minced
Directions:
Preheat oven to 350F or outdoor grill to medium-high heat.
In a medium-sized bowl, combine tomatoes and mozzarella; toss with ½ teaspoon of olive oil, rosemary, black pepper, and garlic.
Remove stems from mushroom caps and discard. Using a spoon, scoop out interior of mushrooms to create “mushroom bowls”.
In a small bowl, mix ½ teaspoon olive oil, lemon juice, and coconut aminos. Using a pastry brush, apply coconut amino mixture on both sides of mushroom caps.
Bake mushroom caps until soft, then divide tomato and cheese mixture into mushroom caps. Cook an additional 2 minutes, or until cheese is melted.
Garnish with cilantro; divide into two portions and serve.
Makes 4 servings
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