Sunday, November 12, 2017

A Bearded Chef Stuffed Portobello Mushroom Parmesan

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1 Tbsp Olive Oil

4 Large Portobello Mushrooms

3/4 Homemade Ricotta Cheese

1/2 Cup Shredded Mozzarella

1 Large Garlic Clove

1 Medium Fresh Local Organic Tomato

1 Tbsp Fresh Local Organic Thyme Leaves

3 Tbsp Fresh Grated Parmesan


Sides:

Fresh Local Organic Steamed Carrots

Fresh Local Organic Steamed Asparagus

Fresh Local Organic Cucumber

Avocado

Parsley




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