Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Yield: 8 servings of 1/2 mushroom
Ingredients: 4 medium portobello mushroom caps (3-4"/7.5-10 cm in diameter); 1 tbsp (15 mL) Italian salad dressing or olive oil; 3 medium plum tomatoes, seeded and chopped; 2 tbsp (30 mL) snipped fresh basil leaves; 2 garlic cloves, pressed; ¾ cup (175 mL) shredded Italian cheese blend; 2 tbsp (30 mL) seasoned dry bread crumbs

Ingredients

4 medium portobello mushroom caps (3-4"/7.5-10 cm in diameter)
1 tbsp (15 mL) Italian salad dressing or olive oil
3 medium plum tomatoes, seeded and chopped
2 tbsp (30 mL) snipped fresh basil leaves
2 garlic cloves, pressed
¾ cup (175 mL) shredded Italian cheese blend
2 tbsp (30 mL) seasoned dry bread crumbs

Directions

Preheat oven to 425°F (220°C). Brush outside only of mushrooms with dressing. Place mushrooms, gill side up, on Brilliance Nonstick Half Sheet Pan With Rack.
Combine tomatoes, basil and pressed garlic in small mixing bowl. Add cheese and bread crumbs; mix gently.
Scoop mixture evenly into mushrooms. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate. To serve, cut mushrooms in half.