AidelK04/15/11




This makes a quick meal when you add soup and salad. It's perfect for Pesach!






  • SERVING/YIELD
    2


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #26392

























INGREDIENTS













  • ½ cup finely chopped fresh basil










  • 2 tsp olive oil










  • 1 tsp minced garlic










  • 12 plum tomatoes, seeded & chopped










  • 1 tsp dried thyme










  • 1 tsp olive oil










  • 1 Tbsp minced garlic










  • 4 portobello mushroom caps










  • 1 cooking spray










  • ¼ tsp salt










  • ¼ tsp pepper










  • ½ cup shredded mozzarella cheese










  1. Combine basil, 2 teaspoons olive oil and 1 teaspoon garlic in small bowl; stir well and set aside. Combine tomato, thyme, 1 teaspoon olive oil, and 1 tablespoon garlic in a medium bowl; stir well and set aside.



  2. Remove brown gills from the undersides of mushrooms with a spoon; discard gills. Coat top and bottom of mushroom caps with cooking spray; sprinkle with salt and pepper. Heat oven to 375 degrees.



  3. Cook mushrooms, top side up and covered for 4 minutes. Turn mushrooms over. Spoon tomato mixture evenly into caps. Top tomato mixture with evenly divided basil mixture. Spoon about 2 tablespoons shredded mozzarella on each mushroom. Cook, covered, 4 minutes or until cheese melts.















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