Stuffed Baby Portobello Mushrooms
with Goat Cheese and Sundried Tomatoes
10-12 Baby Portobellos
1 cup reconstituted sundried tomatoes
1 cup of chopped fresh Italian parsley
1cup of chopped fresh basil
1tsp chopped garlic
2 cups of breadcrumbs
2 logs of goat cheese
Tomato sauce of your choice
Clean the mushrooms and take out the stems
then chop the stems.
In a saute pan, saute the stems with garlic and olive oil
then add the parsley,basil and the slivered sundried tomatoes.
Cook the mixture for 5-8 minutes,then place in a bowl and cool slightly.
Add the breadcrumbs and mix with a little tomato sauce until moist.Then add small chunks of the goat cheese.
Fill the mushroom caps with the mixture and place on a baking sheet.
Drizzle olive oil and white wine on the baking sheet
then roast the mushroom caps 15-20 min at 350 degrees.
Last updated by Ellen Esposito Jun 7, 2009.