Updated: Feb 8
Tasty Delite Cajun mix stuffed Portobello mushrooms with cauliflower rice
4 tbsp. Tasty Delite Cajun style mix
½ cup Olive oil
4 Portobello mushrooms
½ lb. sweet tomatoes
1 stalk asparagus
2 tbsp. Tasty Delite Cornmeal
Salt and pepper
Preheat oven to 425 degrees. Add Salt to sliced eggplant and put it in another bowl for
about 20 minutes while oven is heating. Rinse and dry. Cut into squares and cook it
with garlic, olive oil and tomatoes.
Remove the stems from the mushrooms; wipe and clean the mushrooms with a wet
towel instead of washing under direct water. Mix in a cup olive oil with Tasty Delite
mix, pour the mix inside and out the mushrooms. And bake for 15 minutes in a pan
Take the mushrooms out from the oven and add eggplant and tomato sauce on top
with shredded parmesan cheese and bake for another 15 minutes or until the cheese
is golden on top.
Take your cauliflower and grated it, to make it into rice. Start by cooking the onions
and garlic with some oil, when the onion looks tender add the cauliflower and cover,
let it cook for 5-10 minutes add some vegetable broth or water, check for consistency,
add corn meal Tasty Delite mix and season it to taste.