Stuffed Portabella Mushrooms |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
This is a nice change from the usual meat-based entrees. Serve with a salad or your favourite vegetables. Ingredients:
1 cup gruyere cheese, shredded |
1/2 cup fresh breadcrumb |
1/4 cup fresh parsley, chopped |
1/4 cup almonds, toasted and chopped |
1/4 cup sun-dried tomato packed in oil, drained |
2 tablespoons fresh chives, minced |
1/4 teaspoon ground black pepper |
4 large portabella mushrooms |
2 tablespoons vegetable oil |
Directions:
1. In a bowl, combine the cheese, bread crumbs, parsley, almonds, tomatoes, chives and pepper.
2. Set aside.
3. Remove the mushroom stems and reserve for another use, such as stock.
4. Brush the mushroom caps all over with oil.
5. Place, gill side down, on a greased broiler pan.
6. Broil just until the juices release, about 4 minutes.
7. Turn the mushrooms over.
8. Spoon the cheese filling evenly over the gills.
9. Broil until the cheese is melted and the mushrooms are tender, about 4 minutes.
|
|