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Stuffed Portabellos
Portabello mushrooms are meaty and satisfying. This cheesy side dish or appetizer is sure to be a hit.
Serves: Serves: 6
Ingredients:
- 6 large portabello mushrooms
- 1/3 cup + 1 tablespoon vegetable broth
- 3/4 teaspoon garlic powder
- 3/4 cup chopped onion
- 1 1/2 teaspoons minced garlic
- 1 1/2 cups chopped tomatoes
- 2 teaspoons Italian seasoning
- 1/2 cup seasoned bread crumbs
- 3 tablespoons grated nonfat Parmesan cheese
- 3/4 cup shredded nonfat mozzarella cheese
- 1/4 cup shredded reduced-fat mozzarella cheese
Directions:
- Preheat oven to 425F.
- Spray shallow baking dish with cooking spray.
- Remove stems from mushroom caps; chop and set aside. Place mushroom caps, smooth side down, in baking dish; pour 1/3 cup vegetable broth over mushrooms. Sprinkle with garlic powder; cover dish with foil and bake 13 to 15 minutes, until tender.
- Spray nonstick skillet with cooking spray; add 1 tablespoon vegetable broth and heat over medium-high heat. Add onion and garlic to skillet; cook, stirring occasionally, until onion is transparent and softened.
- Add mushroom stems, tomatoes and Italian seasoning; cook, stirring frequently, until vegetables are tender, 5 to 6 minutes.
- Remove from heat; stir in bread crumbs and Parmesan cheese and mix well.
- Divide mixture among mushroom caps.
- Combine cheeses in plastic bag; shake until mixed. Sprinkle cheese over mushroom caps.
- If not serving immediately, cover with plastic wrap or foil and refrigerate until ready to serve. Preheat broiler on high heat; remove wrap and broil mushrooms until cheese is melted and lightly browned.
- Wow! There are about 38,000 species of mushrooms!
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.
To order this book go to Amazon.
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