Tuesday, August 27, 2013

Stuffed Portebello my Way

Here is original


Serves 2

1 lb portabella mushroom caps (4 caps)
2 cups shredded low fat mozzarella cheese
1/2 cup fresh tomato chopped
1/2 tsp fresh rosemary or 1/8 tsp dried rosemary
2 tsp fresh lemon juice
2 tsp fresh cilantro, chopped
1 tsp olive oil
1/8 tsp fresh ground pepper
1 clove garlic, minced

1.  Preheat oven to 350
2.  Combine tomatoes and mozzarella with 1/2 tsp olive oil, rosemary, pepper and garlic
3.  Remove mushroom stems and discard
4.  Scoop out interior of mushrooms to create bowls
5.  Combine remaining olive oil, lemon juice and soy sauce
6.  Brush mixture on both sides of mushroom caps
7.  Bake caps until soft (about 6 minutes) in a baking dish in the oven
8.  Remove from oven and spoon the tomato and cheese mixture into caps
9.  Cook for an additional 5 minutes or until cheese is melted

I made one serving used a large cap
I combined reduced fat mozzarella, cheddar and Parmesan  all shredded equaled about 1/4 th cup I  added one spicy hot morning star farms sausage patty..nuked it for 30 seconds
First I baked mushroom cap I had lightly coated it with Pam and a little balsamic vinegarette 375 15 minutes or until tender..
Then I sauted a little onion,assorted pepper and tomato added the sausage ( crumbled it up)
Once sautéed I mixed it with cheese.. Stuffed cap.. Baked at 350 until warmed thru and cheese melted... It was amazing..here it is..

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