While panko (Japanese) breadcrumbs (available in the Asian foods aisle at most supermarkets) work best in this meatless main dish, you can substitute freshly made coarse breadcrumbs, if necessary. Two colors of tomato give it a nice presentation, but you can use all red or yellow, too.
4 (6-inch) portobello mushrooms, stems removed
1 cup chopped red tomato
1 cup chopped yellow tomato
1 cup panko (Japanese) breadcrumbs
1 cup (4 ounces) preshredded part-skim mozzarella cheese
1/4 cup chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil the mushrooms for 5 minutes.
While mushrooms broil, combine the tomatoes, panko breadcrumbs, cheese, and chives.
Turn mushrooms over, and sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.
Delicious with only a few ingredients! This was my first time making it, next time I would try adding some garlic or Parmesan. I also had extra mix, so I halved some French bread, scooped out the middle, and stuffed the mix in there. That was equally as fantastic!
This recipe was nothing special. It was easy to make, but despite liking all the ingredients I really didn't care for the taste. The recipe makes way too much stuffing: 1 cup per mushroom. I had lots left over.
this recipe is a real winner. i like to use smaller mushrooms and serve it as an appetizer. i served it at a fancy meal as the appetizer, and the hostess thought it was the best of all the things i served. it's much like pizza. you certainly could add pepperoni or hot peppers to liven it up, but it's good anyway.
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