I saw this recipe on the Food Network that was made with dairy and gluten so I was determined to make it gluten and dairy free. This is a super easy recipe and simply delicious! It’s great for both lunch or dinner. Hope you all enjoy it!
Ingredients:
½ onion, sliced
3 cups sliced mushrooms
2 cloves garlic, minced
1 cup Dairy Free ricotta cheese, I use the Tofutti brand.
1/4 cup grated Dairy Free parmesan cheese, I use the Follow Your Heart brand.
½ lemon juice
Optional: Vegitude Power by Beller Nutrition spice.
Slices of Greenlite gluten free brand. I found it at Whole Foods. Also, Canyon brand is delicious. I use about 6 slices.
1 cup arugula or any lettuce or spinach
Salt and pepper to taste
Directions:
In a skillet, saute the mushroom, onion and garlic with olive oil until the onion is translucent and the mushroom is soft. This is optional: I add a small spoonful of Vegitude Power spice by Beller Nutrition to give a little more flavor to the mushroom onion garlic mixture.
Add the lemon juice, parmesan, and ricotta to a blender and blend until smooth. Add salt and pepper to taste.
Spread the cheese mixture on the gluten free bread. Add the cooked mushroom onion garlic mixture and top with arugula.
Enjoy!!
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