Allow me to present a recipe and pictures by a guest in this blog, Susanna. This amazing, health conscious lady cooks only with the freshest, organic ingredients to creates beautiful and tasty meals.
This mushroom recipe could hold its own as a meal or as an appetizer.
1 Large onion
8 oz fresh wild mushrooms
4 portobello mushroom caps, with gills removed
dash Herbal Salt
dash Dried garlic
8 tablespoons shredded Gouda
Wipe the portobello caps with a moist paper towel. You don;t want to wash the mushrooms, because they will absorb water.
Preheat oven to 375 F
Saute onions and wild mushrooms, season vegetables with salt and garlic.
Fill mushrooms caps with sauteed vegetables, pot with 2 tablespoons cheese and bake for about 15 minutes