i got really big portobellos so made this as a main dish and it was great.
Made to recipe using Jarlsberg instead of Swiss because that's what we had in the fridge, prepping filling in advance. Parboiled some mixed baby potatoes, cut them in half and roasted in same pan. Served with spinach salad, pretty good supper. Though they add some "interest" to the filling, we could have done without the breadcrumbs, recommend you try making half with them and half without.
I used surimi, which came out really good. We enjoyed these and would gladly have them again. They were so easy but looked fancy.
This is a great and light recipe for anytime of the year. I've been making this since it first appeared in your magazine (1997). It has so much flavor and with a salad on the side it's a complete meal.
Delicious! This is an outstanding recipe that I will use again and again. Quick and easy to make, extremely delicious, looks gorgeous on the plate and relatively low-cal, to boot. My anything-healthy-hating boyfriend raved, so this passes both the healthy eater's test (me) and the totally non-healthy eater's test (his). Would gladly serve this to guests.