• Cooking Time: 10
  • Servings: 2
  • Preparation Time: 5



  • 2 portobello caps, stems removed
  • pinch salt
  • 2 slices Havarti cheese
  • 1 T julienne sliced sun dried tomatoes, drained, and 1 T oil from jar
  • 1 tsp finely chopped fresh basil
  • 1 (5 oz) bag organic baby spring mix or 3 c. other salad mix
  • 1/2 c. organic microgreens


  • Preheat oven to 400 degrees F.
  • Place portobello caps gill-side up on a lightly oiled baking sheet. Sprinkle each with salt.
  • Bake for 10 minutes. During the last 2 minutes, add cheese on top and sprinkle on sun dried tomatoes.
  • Remove from oven. Don't worry if portobellos don't seem quite done. They will continue to cook and will become very juicy in minutes.
  • Place a big handful of salad mix on each plate and place one portobello cap on top. Top each cap with microgreens.
  • Mix together oil & basil and drizzle on top of each cap and salad.

Author Credit: Cooking with All Things Trader Joe

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