Tree Top


Portabello Mushroom, Roasted Corn and Apple with Chipotle Dressing



300 g IQF Apple Slices, Fuji

250 g portobello mushrooms, roasted, diced 1/4" IQF

250 g zucchini, roasted, diced 1/4", IQF

150 g corn, fire roasted kernels

50 g sun-dried tomato, 3/4" strips, hydrated

60 g chipotle vegetable sauce (see separate recipe)

4 microwave bowls



Prepare chipotle vegetable sauce from separate recipe card and reserve. Carefully blend, mushrooms, zucchini, apple, tomatoes and corn until evenly distributed. Fold with sauce until evenly coated. Portion in bowl. See separate recipe card for vegetable sauce.