Italian stuffed portabella mushrooms
Stuffed Portabella mushrooms with a dash of Isle of Capri Sea salt flavoring.
Ingredients:
- 6 medium sized Portabella mushrooms
- 4 tbsp extra virgin olive oil
- 4 cherry or plum tomatoes, seed removed and diced
- 4 cloves of garlic pressed through a garlic press
- 1/4 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- 3/4 cup white bread crumbs
- 1 to 1 1/2 tbsp Sea Salt, Isle of Capri
- 1 tbsp Roma - Method:
Preheat oven to 425 degrees. Lightly brush the outside of the mushrooms with 1 tbsp of the olive oil and place on a baking sheet. Mix all of the remaining ingredients in a bowl. Fill each of the mushroom caps with a handful of the mixture, packing it down and mounding the top. Bake twenty to twenty five minutes until the mushrooms are tender and the tops are golden brown.
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