Day 7 Of 7 Gluten Free Lunch Portobello Mushroom Stuffed With Pesto

Portobello Mushroom Stuffed With Pesto

Ingredients

2 large Portobello mushrooms
4 Tablespoons of Tamari
2 Tablespoons of olive oil
Sliced tomato
Pesto

Directions

Cut clean mushrooms in half
Marinate in olive oil and tamari
Fill mushroom cap with pesto and place on plate
Add a thin slice of tomato and pour some of oil and tamari over
Place in a dehydrator and dehydrate at 110 for about 1-2 hours
When done sprinkle with lemon and enjoy!