| 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 |
- Preheat oven to 425°F (220°C). Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker.
- Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and bread crumbs; mix gently.
- 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.
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
