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Italian Stuffed Portobello Mushrooms

Stuffed with tomatoes, mozzarella, Parmesan & herbs… these portobellos can be served as an appetizer or side dish!

Ingredients

  • For:
  • 6 servings
  • 6 medium Portobello mushrooms, gills removed
  • 4 Tbsp Extra virgin olive oil
  • 4 plum tomatoes, seeded & coarsely chopped
  • 4 garlic cloves, crushed
  • 1/4 cup grated Parmesdan cheese
  • 1/2 cup grated Mozzarella cheese
  • 3/4 cup unseasoned bread crumbs
  • 1 to 1-1/2 tsp Urban Accents Isle of Capri Seasoned Salt
  • 1 Tbsp Urban Accents Roma
  • 1/2 Red bell pepper, diced
  • Preparation: 10 min
  • Cooking: 25 min
  • Ready in: 35 min

Instructions

  1. Preheat oven to 425F.
  2. Lightly brush the topside of the mushrooms with olive oil and place on baking sheet.
  3. Mix all of the remaining Ingredients in a bowl. Fill each cap with a handful of the mixture, packing it down and mounding the top.
  4. Bake 20-25 min until the mushrooms are tender and the tops are golden brown.

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