Stuffed Portabello Mushrooms
Savor the rich flavors of these pizza oven stuffed portobello mushrooms with melty cheese and sun-dried tomatoes quick, easy, and family-approved!
Equipment
- Baking sheet
- Mixing bowls
- Basting brush
- Measuring cups and spoons
- Oven
Ingredients
- 4 large portobello mushroom caps stems removed
- 2 tablespoons olive oil
- 1 cup shredded mozzarella
- ΒΌ cup seasoned breadcrumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped sun-dried tomatoes
- 1 tablespoon chopped basil
- Salt and pepper to taste
Notes
- Look for evenly sized portobello caps for uniform cooking.
- To make this dish gluten-free, use gluten-free breadcrumbs.
- You can prep the stuffing up to 2 days in advance.