Portobello Mushroom "Parmesan" with Zucchini, Olive & Pine Nut Salad
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 2 clovesgarlic
- ⅔ cupKalamata olives, pitted
- 4 ozParmesan cheese
- ½ cuppine nuts
- 8 capsportobello mushrooms
- 1shallot
- 2 (8 oz) canstomato sauce
- 4 mediumzucchini squash
- black pepper
- crushed red pepper
- extra virgin olive oil
- gluten-free bread crumbs
- Italian seasoning
- red wine vinegar
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 582
- Protein
- 21g
- Carbs
- 39g
- Fat
- 41g
- Fiber
- 8g
- Sodium
- 432mg
Method
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