Baked Stuffed Portobello Mushrooms
Tomatoes, mozzarella, garlic and herbs combine to create a delicious side dish or appetizer that's easy to prepare and bake along with your Barber Foods entree.
- 1 C tomato, chopped
- 1/4 C (1-ounce) part-skim mozzarella cheese, shredded
- 1 tsp olive oil
- 1 cl garlic, crushed
- 1 tbsp black pepper
- 4 lg portobello mushroom caps ( 5 inches each)
- 2 tbsp fresh lemon juice
- 4 tbsp balsamic vinegar
- 2 tsp fresh parsley, minced
- cooking spray
- Preheat oven to 400°F
- Combine tomato, cheese, olive oil, garlic, parsley, pepper and half of the balsamic vinegar (2 Tbs) in a small bowl. Remove mushroom stems, dice and add to stuffing mixture. Continue to remove gills from underside of mushroom by using the side of a spoon and scraping them out. Combine 1/2 teaspoon oil, lemon juice, and the rest of the balsamic vinegar in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, undersides facing down, in a large baking dish coated with cooking spray, and bake for 10 minutes. Flip mushrooms over and spoon 1/4 tomato mixture into each mushroom cap. Place back in oven and bake another 10 minutes until cheese is melted and mushrooms are tender.