Stuffed Portobello Mushrooms 2 Recipe

  • 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
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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