The other night I was faced with a couple portobello mushrooms that needed to be cooked. I grabbed some shredded parmesan, panko, sun-dried tomatoes and basil and voila! A new Veggin’ creation good enough for a quick weekday meal and uniquely flavorful enough for a dinner party for eight.
So quick and easy, I didn’t even bother with pictures from the intermediate steps.
Sun-dried Tomato and Basil Stuffed Portobello Mushrooms
2 large portobello mushrooms
1/4 cup shredded parmesan cheese
4 Tablespoons fresh basil, chopped
3 to 4 sundried tomatoes packed in oil, finely chopped
2 teaspoons olive oil, plus more for coating baking dish
salt and pepper, to taste
Preheat oven to 375.
Remove stems from mushrooms and chop finely and place into bowl. Add cheese, basil, olive oil, salt and pepper and stir to combine.
Drizzle a little olive oil in bottom of glass baking dish to lightly coat. Remove mushroom “gills” gently with a spoon.
Place mushrooms in baking dish. Put the filling in each prepared mushroom.
Sprinkle panko crumbs on top of filling.
Cover dish with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until the tops are lightly browned.