Thursday, September 8, 2011

Stuffed Mushrooms

I love mushrooms. Don't you? Next game day, try these.


4 medium portobello mushroom caps (3-4 inches/7.5-10 cm in diameter)
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

Directions:1.Preheat oven to 425°F (220°C). Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker. 2.Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and bread crumbs; mix gently.3.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.
Another great recipe from the Pampered Chef. I think it is  time for a party.

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