Stuffed Portabella Mushrooms

Ingredients:

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

Directions:

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.