Mushroom Parmesan
Posted by Solitary Dancer on February 21, 2008
Found this goodie over at Dr B Forums. Angela posted this and I can’t wait to give it a try.
Thanks for sharing, Angela.
INGREDIENTS:
1 portobello mushroom (stem removed)
diced tomato (I used canned, but didn’t use the juice)
garlic
onion
salt
45 grams grated allegro cheese
1 tsp. Kraft f.f. grated parmesan cheese (American brand)
DIRECTIONS:
Mix tomatoes and spices, spoon 1/2 of the mixture into a small baking dish, put mushroom on (bottom up) spoon remaining tomato mixture into mushroom cavity. Bake at 400′ (I use convection bake) for about 7-10 minutes. Top with cheeses and bake until melted and bubbly.
Posted in Meatless, Mushrooms, Vegetable Sides | No Comments »
