1 large tomato, chopped
1/3 c. bread crumbs
1/2 c. mozzarella cheese, grated
2 T. parmesan cheese, grated
1 egg, beaten
sprinkle oregano and basil
1 T. balsamic vinegar
2 T. olive oil
salt and pepper
Serves 3-4
Preheat oven to 450 degrees. Mix tomato, mozzarella, parmesan, bread crumbs, egg, and balsamic vinegar, add dash salt and pepper. Coat bottom of roasting pan (I used glass 9x13 pan) with olive oil, place mushrooms in pan gill side up. Spoon tomato mixture into mushrooms. Bake for 20-25 mins or until mixture turns golden brown on top of mushrooms.
These portobellos are very rich in flavor. I served them as a main dish with fried eggplant on the side, and I could barely finish one mushroom. Portobellos are a good source of B vitamins for vegetarians!
Rating: 4 stars
The filling flavors were perfect; however, I found that when the mushroom tops were golden brown, the mushrooms were still a bit undercooked. I would suggest baking the mushrooms a little longer (25-30 mins) with foil covering the pan.
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