Servings: 2
Calories: 177kcal
Ingredients
- 2 large portobello mushroom caps
- 10 asparagus spears grilled
- 1 red pepper roasted and sliced thin
- 1 small zucchini sliced thin and grilled
- 1/2 red onion sliced thin and grilled
- 1 oz goat cheese
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- pink salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees
- Clean portobello mushrooms and rub with olive oil
- Season mushrooms with salt and pepper to taste
- Bake mushrooms until tender
- Top each mushroom cap with half of the goat cheese
- Stack half of roasted red pepper, zucchini, onion, and asparagus on top on goat cheese
- Drizzle balsamic vinegar on top
Nutrition
Calories: 177kcal | Carbohydrates: 16g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 72mg | Potassium: 800mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2733IU | Vitamin C: 93mg | Calcium: 64mg | Iron: 3mg
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