Vegetarian Stuffed Mushrooms
From stovetopgoddess 14 years agoIngredients
- 4 large portobello mushroom caps shopping list
- 2 tbsp. olive oil shopping list
- 11/2 tbsp. balsamic vinegar shopping list
- 1/4 tsp. coarse salt shopping list
- 1/2 tsp. black pepper shopping list
- 1 1/2 cup chopped tomato shopping list
- 1/3 cup chopped kalamata olives shopping list
- 1 cup Italian bread crumbs shopping list
- 1/2 cup shredded parmesean cheese shopping list
- 1/4 cup fresh chopped chives shopping list
How to make it
- Pre-heat the oven to 400 F
- Rinse mushroom caps and twist off stems
- Place mushrooms gill side up on a baking sheet, drizzle with oil and vinegar
- Season with salt and pepper
- Bake at 400 until caps are tender (about 10 min)
- Combine tomato, olives, bread crumbs, cheese, and chives in a bowl
- Mix with your hands until the mix reaches a soft but slightly crumbly texture
- Season with salt and pepper
- Divide mix evenly among caps, use hands to mold mix onto caps
- Bake 10-12 min
- Serve hot, with a green salad
People Who Like This Dish 2
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