Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Yield: 4 servings
Ingredients: 4 medium portobello mushroom caps (3-4 inches); 1 tbsp (15 mL) Italian salad dressing or olive oil; 3 medium plum tomatoes, seeded and chopped; 2 tbsp (30 mL) snipped fresh basil leaves; 2 garlic cloves, pressed; 3 oz (90 g) shredded Italian cheese blend (3/4 cup/175 mL); 2 tbsp (30 mL) seasoned dry bread crumbs

Easy · 7 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

4 medium portobello mushroom caps (3-4 inches)
1 tbsp (15 mL) Italian salad dressing or olive oil
3 medium plum tomatoes, seeded and chopped
2 tbsp (30 mL) snipped fresh basil leaves
2 garlic cloves, pressed
3 oz (90 g) shredded Italian cheese blend (3/4 cup/175 mL)
2 tbsp (30 mL) seasoned dry bread crumbs

Instructions

Preheat oven to 425*F. Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker.
Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and bread crumbs; mix gently.
Scoop mixture evenly into mushroom caps. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate using Slotted Turner. To serve, cut mushrooms in half.

Tags: pepperplate-import

View on Reciquest