Eating In All Caps
Roasted Stuffed Portobello Mushroom Caps • portobello rice, fresh herbs with egg
Cheeseboro Kitchens’ Garden Sand gives an extra flavor boost to roasted portobello mushroom caps, first mixed with olive oil and brushed onto the cap exteriors, then used as seasoning for stuffings of portobello brown rice, and finally rounding out the fresh herbs nesting a mushroom cap-baked egg by adding a little kick to the herbs’ mellow yet aromatic herbaceous.
