2. Remove the stems from the portobellos and scrape the black gills out with a spoon. Rub a teaspoon of salad dressing on the outside of each portobello mushroom cap and place them stem side up in a casserole dish or a pan. Pour two teaspoons of salad dressing in each mushroom cap and rub to distribute. Sprinkle with salt and pepper. Cover with plastic wrap and marinate for at least an hour.
Creamed Coconut Curry Spinach recipe: https://reallyhealthyfoods.com/recipes/keto-creamed-spinach-with-curry-and-coconut-milk/
Recipe Credit Source: https://www.lowcarbmaven.com/grilled-portobellos-stuffed-with-curried-spinach/
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