1. Remove stem from Mushroom
2. Spread Sauce evenly over top
3. Top with Pine Nuts and Parmesan Cheese
4. Air Fry @ 400 for 6 min
- Madison, WI
- 608-576-0143
- LMPersonalWellness@gmail.com
Portobello Mushroom Cap – 400g (4 large)
Tomato Basil Sauce (Priano) – 1 Cup
Pine Nuts (Kirkland) – 25g
Finely Shredded Parmesan (Hyvee) – 1/4 Cup
1. Remove stem from Mushroom
2. Spread Sauce evenly over top
3. Top with Pine Nuts and Parmesan Cheese
4. Air Fry @ 400 for 6 min
