Marinated And Baked Portabello-Tomato Appetizer
This delicious stuffed mushrooms recipe brings together tender cremini mushrooms, flavorful balsamic vinegar, aromatic herbs, juicy Roma tomatoes, and gooey melted mozzarella cheese. The resulting dish is a savory and satisfying appetizer that is perfect for any gathering. Enjoy these scrumptious mushrooms warm from the oven, paired with crusty bread for a delightful dining experience.
— Constant Cookbook
Ingredients
- 2 (10-ounce) packages cremini mushrooms, stems removed and wiped clean
- 6 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 2 teaspoons dried Italian seasoning
- 3 Roma tomatoes, sliced
- 8 ounces mozzarella cheese, shredded
- Shredded Parmesan cheese, to garnish
- Chopped fresh parsley, to garnish
Instructions
- Combine the mushrooms, olive oil, vinegar, garlic, basil and Italian seasoning in a resealable plastic bag and refrigerate for 4 hours.
- Preheat oven to 350 degrees F.
- Place the mushrooms in a 2 to 3-quart baking dish, cap-side-down. Top the mushrooms with the sliced tomatoes and sprinkle the shredded mozzarella evenly over top. Bake for 40 minutes, or until browned and bubbling. Remove from the oven and sprinkle with shredded Parmesan cheese and fresh parsley. Serve with sliced baguettes or crusty bread.
Cook Time
40M
Prep Time
PT15M
Yield
6 to 8 servings
Nutrition
- Calories: 277 kcal
- Carbohydrate Content: 7 g
- Protein Content: 11 g
- Fat Content: 23 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 31 mg
- Sodium Content: 271 mg
- Fiber Content: 1 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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