Page 18 - 2016TOHCookbook

Roasted Portobello Mushrooms
Musante Family | OAKLAND, CA
“Our family enjoys this stuffed treat with roasted pork tenderloin. We have experimented with different stuffings, and it’s hard to go wrong. They all taste delicious and hearty. We especially like the presentation because it beautifies most meals.” JUDY MUSANTE
INGREDIENTS
Serves 6
6 portobello mushrooms, stems removed
1 garlic clove, mashed
1 1⁄2 teaspoons each of oregano, sage, rosemary, basil, fennel and thyme 1⁄4 cup bread crumbs
1⁄4 cup olive oil
4 cherry tomatoes, chopped
Chopped fresh parsley, for garnish
PREPARATION
1. Preheat oven to 400°F. Place the mushrooms on a parchment paper-lined baking sheet.
2. In a bowl, mix together the garlic, herbs, bread crumbs, oil and tomatoes until combined. Stuff the mushrooms with the bread crumb mixture. Bake until the mushrooms are tender and the filling is golden brown, about 25 minutes. Garnish with parsley.
PAGE 14 | UMASS DINING