A Jill of All Trades
Saturday, August 20, 2011
Stuffed Portabella Mushrooms
4 medium portabella mushroom caps
1 TBS olive oil
3 plum tomatoes, seeded and chopped
2 TBS minced fresh basil
2 garlic cloves, minced
4 ounces shredded Italian blend cheese
1/4 cup + 3 TBS seasoned bread crumbs
3 TBS butter melted
Preheat oven to 425°F. Brush outside only of mushroom caps with oil. Place mushrooms, gill side up, in a 9x13 pan.
Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and 3 TBS bread crumbs; mix gently.
Scoop mixture evenly into mushroom caps.
Mix 1/4 cup bread crumbs and melted butter together. Sprinkle over the top of the mixture.
Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate and garnish with snipped fresh parsley. To serve, cut mushrooms in half.
Jill of all Trades
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August 20, 2011 at 7:21 PM
Wow! That is beautiful :o)
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