Portabella En Papiouette

August 4, 2014

Can you believe it’s August already? Time sure does fly when you are having gluten free fun in the summer sun. Well, with the new month comes a new recipe and we have another excellent dish for you. If the idea of julienne-ing your carrots and cooking Portabella Mushrooms makes you uneasy, have no fear! This recipe is all bark and no bite. It’s a cinch! But if you do get lost we’re here to help, just reach out with your question and we’ll get you back on track! Portabella En Papiouette

Ingredients

2 Portabello Mushrooms
1 bottle of Balsamic Vinegar Dressing (Gluten Free)
2 Medium Sized Carrots
2 Stalks Celery
1 White Onion
1 Bakery On Main Cranberry Orange Cashew Gluten Free Granola Snack Pack (EDIT 2021: We don’t make this flavor anymore, try using our Cranberry Almond Granola instead)

Utensils:

Chef Knife
Cutting Board
Baking Tray
Parchment Paper

Directions

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)
Julienne your carrots, celery and onion
Fold your sheet of Parchment paper in half, draw half a heart to the seam of the fold. Cut it out.
Place your Julienne vegetable in the center of one of the sides of the heart
Place portabella mushroom right side up
Drizzle just a little bit of the dressing on top
Then twist the two ends of parchment paper together to form a seal Place on baking tray and bake for 20 minutes This will be enough time to heat through and cook the vegetables and heat up the mushroom.
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 add the Cranberry Orange Cashew Granola for a little citrus pop of flavor along with a crunchy texture to balance the dish out!

You can also add some slices of an orange or tangerine like we did in the photo below for a refreshing addition to the salad.