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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!


  • 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


  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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