We’ve reimagined and super-sized stuffed mushrooms with this flavor-packed Portobello version. Sun-dried tomatoes (we especially love the ones packed in oil), add perfect pizza flavor. And like the mushrooms, they’re high in umami, giving this vegetarian dish a satisfying meaty savoriness.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 to 12 servings (2 to 3 wedges per person) |
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 to 12 servings (2 to 3 wedges per person) |
Ingredients
- Deselect All
- 4 portobello mushrooms, stems removed
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- Kosher salt
- 1/2 teaspoon dried oregano
- 1 slice white bread, crust removed and torn into very small (about 1/4 inch) pieces
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons oil-packed sun-dried tomatoes, finely chopped
- 4 teaspoons tomato paste
- 2 ounces part-skim mozzarella, thinly sliced
- 6 to 8 small basil leaves, torn
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
- Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.
- While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.
- Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 73 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 4 mg |
| Sodium | 120 mg |
| Serving Size | 1 of 10 servings |
| Calories | 73 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 4 mg |
| Sodium | 120 mg |
Reviews
This is so good that your eyes will role into the back of your head!