STUFFED PORTOBELLO MUSHROOMS WITH TOMATO AND BASIL
Quick, easy, and so delicious! I like to serve mine with farfalle and pesto, but you can serve with any pasta of your choice.
Provided by Jennifer
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove mushroom stems and reserve caps. Chop stems finely and place in a bowl.
- Add 1/2 cup olive oil, basil, garlic, salt, and pepper to mushroom stems and mix well.
- Brush mushroom caps with 1 teaspoon olive oil. Place in a large baking dish with undersides of caps facing up. Spread 1 tablespoon basil mixture over caps. Place 1 tomato slice on top of each cap.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven, leaving oven on. Top mushrooms with mozzarella cheese slices. Return to the oven and bake until cheese is completely melted over mushroom caps, about 5 minutes more.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 4.4 g, Cholesterol 35.8 mg, Fat 27.9 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 8.3 g, Sodium 544.2 mg, Sugar 2.2 g
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Amy Comeau
[email protected]The mushrooms were a little bit tough. I think I'll cook them for a shorter amount of time next time.
Aditya
[email protected]The mushrooms were a little bit bland. I think I'll add some more herbs and spices to the filling next time.
Najma Aktar
[email protected]The mushrooms were a little bit too salty for my taste. I think I'll use less salt in the filling next time.
Umar Bilal
[email protected]I found that the mushrooms were a little bit dry. I think I'll add some extra olive oil or butter to the filling next time.
ThE_LaSt_OrEo
[email protected]These mushrooms are a little bit time-consuming to make, but they're worth the effort. They're so delicious and flavorful.
Md Golam Rabbi
[email protected]I've never made stuffed mushrooms before, but this recipe made it so easy. I'll definitely be making them again.
May May
[email protected]These mushrooms are a great way to use up leftover vegetables. I often add chopped spinach, zucchini, or bell peppers to the filling.
Josiah Venegas
[email protected]I love the versatility of this recipe. You can use different types of mushrooms, cheese, and vegetables to create your own unique stuffed mushrooms.
Lucky Jutt
[email protected]This is a great recipe for a special occasion. The mushrooms are elegant and delicious, and they're sure to impress your guests.
Nilu Gupta
[email protected]I made these mushrooms for a potluck and they were gone in minutes. Everyone loved them!
Lala sahib
[email protected]These mushrooms are a great way to get your kids to eat their vegetables. My kids love the cheesy filling and they don't even realize they're eating mushrooms.
iheme akachukwu
[email protected]I'm not a big fan of mushrooms, but I loved these. The filling was so flavorful that I forgot all about the mushrooms.
Noel Smullen
[email protected]I made these mushrooms for a picnic and they were a big hit. They're easy to transport and they taste just as good cold as they do warm.
Purna Shreejana
[email protected]These mushrooms are so delicious! The tomato and basil filling is a perfect complement to the earthy flavor of the mushrooms.
Maher Nadeem
[email protected]I love how easy this recipe is to make. The mushrooms can be stuffed ahead of time, so you can just pop them in the oven when you're ready to eat.
Andrea Martinez
[email protected]This is a great recipe for a vegetarian main course. The mushrooms are hearty and filling, and the filling is packed with flavor.
Asif khokhar
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The mushrooms are juicy and flavorful, and the filling is cheesy and delicious.
Jhalil Ahmed
[email protected]These stuffed portobello mushrooms were a hit at my last dinner party! The combination of tomato, basil, and cheese was perfect, and the mushrooms were cooked to perfection.