Prep Time: 5 minutes
Cooking Time: 2o Minutes
Servings: 4-6
Ingredients
- 6 portobello mushrooms
- 6 tsp Olive oil
- For the Crumbs:
- 60g almond flour
- 1 tbsp quinoa
- 1 tsp garlic flakes
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp dried basil
- 2 tsp dried parsley
- 2 tsp Origin Moringa Powder
- 1 tsp lemon zest
- 60-80g Sundried tomatoes
- For the sauce:
- 1 tbs honey
- 1 tbs tamari soya sauce
- Fresh Basil
Instructions
- Preheat oven to 200°C
- Prepare baking tray with non-stick spray
- Place mushrooms on baking tray
- Drizzle each one with 1 tsp of olive oil
- Top with sundried tomatoes
- Mix the almond flour, garlic flakes, onion powder, salt, garlic, basil, parsley, moringa and lemon zest together with fingertips till a crumb-like texture is formed
- Sprinkle mixture on top of every mushroom
- Bake for 15 minutes
- Remove from the oven and put oven on grill
- Mix the honey and the tamari soya sauce in a cup and drizzle over each mushroom.
- Place back in the oven and grill for 5 minutes.
Garnish with fresh basil and enjoy!