Sunday, May 1, 2011

Stuffed Portobello Mushrooms

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

  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
Nutrients per serving: Calories 60, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 4 g, Protein 4 g, Sodium 135 mg, Fiber less than 1 g