| | Directions | | Preheat oven to 425°. 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. To serve, cut mushrooms in half. |
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| Ingredients | | - |  | 4 portobello mushroom caps (3-4 inches/7.5-10 cm inch diameter) (medium) |
| - | | 1 tablespoon italian salad dressing or olive oil |
| - | | 3 plum tomatoes, seeded and chopped (medium) |
| - | | 2 tablespoons snipped fresh basil leaves |
| - | | 2 cloves garlic, pressed |
| - | | 3 ounces shredded iItalian cheese blend (3/4 cup/175 milliliters) |
| - | | 2 tablespoons seasoned dry bread crumbs |
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