Recipes - print - Stuffed Portobello Mushrooms 2

Stuffed Portobello Mushrooms 2 - Recipe

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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.
-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