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

  1. Preheat oven to 425°F. Brush outside only of mushroom caps with oil. Place mushrooms, gill side up, in a 9x13 pan.
  2. Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and 3 TBS bread crumbs; mix gently.
  3. Scoop mixture evenly into mushroom caps. 
  4. Mix 1/4 cup bread crumbs and melted butter together.  Sprinkle over the top of the mixture.
  5. 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.

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