I love the large portobello mushroom caps because basically you can stuff them with almost anything you want resulting in a beautiful meal that you created in no time. You don’t need a bunch of ingredients to make them and you feel totally satisfied after you’ve eaten them.
We often eat these as a main course during the week along with a nice big salad but if you want to make them as a delicious side dish next to grilled chops or a steak, I’m here to tell you they go perfectly together!
Ingredients:
Instructions:
1 Heat oven to 400 degrees.
2 Line a baking sheet with foil for easy clean up.
3 Brush the caps and rims with olive oil on each mushroom.
4 Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
5 Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.
www.prouditaliancook.com
We often eat these as a main course during the week along with a nice big salad but if you want to make them as a delicious side dish next to grilled chops or a steak, I’m here to tell you they go perfectly together!
Ingredients:
- large portobello mushroom caps, gills removed
- cherry tomatoes, halved
- shredded or fresh mozzarella ( although I’ve tried both I prefer the dryer shredded version for this because of the moisture factor seeping out)
- fresh basil
- olive oil
Instructions:
1 Heat oven to 400 degrees.
2 Line a baking sheet with foil for easy clean up.
3 Brush the caps and rims with olive oil on each mushroom.
4 Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
5 Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.
www.prouditaliancook.com
Tell us what you would like to see on our Website.
Leave a comment
Leave a comment
RSS Feed
