Portabella En Papiouette

  1. 2 Portabello Mushroom
  2. 1 bottle of Balsamic Vinegar Dressing
  3. 2 Medium Sized Carrots
  4. 2 Stalks Celery
  5. 1 White Onion
  6. 1 Bakery On Main Orange Cranberry Cashew Gluten Free Granola Snack Pack
  1. Make very tiny slits on the top of the Portabella Mushroom and soak in the Balsamic Vinegar Dressing for at least 4 hours (try to let it sit overnight if possible)
  2. Julienne your carrots, celery and onion
  3. Fold your sheet of Parchment paper in half, draw half a heart to the seam of the fold. Cut it out.
  4. Place your Julienne vegetable in the center of one of the sides of the heart
  5. Place portabella mushroom right side up
  6. Drizzle just a little bit of the dressing on top
  7. Then twist the two ends of parchment paper together to form a seal
  8. Place on baking tray and bake for 20 minutes
  9. This will be enough time to heat through and cook the vegetables and heat up the mushroom.
  10. Remove from oven, serve within the parchment paper or remove contents and serve over a bed of brown rice or greens of your choice (baby spinach, arugala, kale) and Orange Cranberry Cashew Granola for a little citrus pop of flavor along with a crunchy texture to balance the dish out.