Portobello Stacker with Chipotle Cashew Cheese
Recipe type: entrée
Serves: 2
This delicious entrée will make you feel as if you are eating a gourmet meal at a fancy restaurant. Even though it has simple ingredients, the health benefits are phenomenal.
  • 2 large Portobello mushrooms, stems removed
  • 1 large zucchini, cut in half and sliced into ½-inch strips
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Bragg's Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • ¼ cup filtered water
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 teaspoons freshly chopped rosemary
  1. Preheat oven to 400 degrees F. Place the mushrooms in a baking dish cap side down with the zucchini slices. Cut the bell pepper into strips and set aside.
  2. Whisk or blend together all the marinade ingredients in a large bowl and pour over the mushrooms and zucchini. Let sit for 10 minutes.
  3. Bake the mushrooms and zucchini in the oven for about 15 to 20 minutes or until soft and juicy. Remove from oven.
  4. To assemble the stackers, place one mushroom on a plate and spread a thin layer of the cashew cheese over the top. Add a few of the roasted bell pepper strips and a dollop of Chipotle Cashew Cheese. Finish off by topping the stack with several zucchini strips. Season with salt and pepper, if desired.
Recipe by Pure Thyme at http://purethyme.com/2015/09/pure-voice-melissa-costello-and-the-clean-in-14-detox.html