Shelly's Recipe

STUFFED PORTOBELLO MUSHROOMS

Category: Stuffed Mushrooms

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

Preheat oven to 425. Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in a baking dish.

Place tomatoes and basil in a small bowl. Add garlic, 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. To serve, cut mushrooms in half. Serves 8