Garlicky Stuffed Portabella's
4 5-inch portobello mushroom caps I used 3 very large ones
2 3/4 cups whole grain breadcrumbs I made fresh crumbs
1 cup freshly grated Parmesan cheese
2 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
6 cloves garlic, minced (about 2 Tbs.) we love garlic. I used 8 cloves. It's not a lot due to the amount of crumbs and such
3 Tbs. water or liquid of choice I've used the water before. this time I did italian dressing instead
salt and pepper to taste.
Preheat oven to 375F. Scrape out and discard gills from undersides of mushroom caps with spoon. Remove and discard stems. Arrange mushrooms, stem-side up, in shallow baking dish.
Combine remaining ingredients in medium bowl. Stir in 3 Tbs. water (or liq you are using), and season with salt and pepper to taste.
Stuff mushroom caps with garlic mixture, pressing down firmly.
Fill baking dish with 1/4 inch water. Cover dish with foil, and bake 30 minutes, or until mushrooms are tender.
Uncover, and broil 1 to 2 minutes, or until tops are lightly browned, being careful not to burn.
Garnish with rosemary sprigs, and serve immediately.
|Portobellas are such fun to cook. This sure looks yummy.|
|Mmmmm that sounds good....|
|sounds mmmm good.|
|I'm definitely making this one this weekend. Thanks for posting it!|
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