Stuffed Portobello Mushrooms

Ingredients:
4
medium portobello mushroom caps (3-4 inches/7.5-10 cm in diameter)
1
tbsp (15 mL) Italian salad dressing or olive oil
3
medium plum tomatoes, seeded and chopped
2
tbsp (30 mL) snipped fresh basil leaves
2
garlic cloves, pressed
3
oz (90 g) shredded Italian cheese blend (3/4 cup/175 mL)
2
tbsp (30 mL) seasoned dry bread crumbs
Directions:
1.
Preheat oven to 425°F (220°C). Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker.
2.
Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add 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 using Slotted Turner. To serve, cut mushrooms in half.
Yield: 8 servings

** You can do this recipe as an appetizer ( with mini bellos) or as a main dish with big bellos. Zach and I also added a can of crab meat to the mix and that really made it delish !! Enjoy everyone. This is my favorite Pampered Chef recipe !