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Stuffed Portabella Caps Recipe

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This recipe for Stuffed Portabella Caps, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 large portabella mushrooms, wiped of dirt, stemmed
Kosher salt
cup chopped, drained jarred or canned artichoke hearts
1 cup chopped tomato (about 1 medium-sized tomato)
4 ounces goat cheese, crumbled
cup grated Parmesan cheese
tsp garlic powder
1 tsp dried oregano
Freshly ground black pepper
Crusted red pepper flakes
6 cloves garlic, minced
3 tblsp extra virgin olive oil
1 tblsp minced fresh flat-leaf parsley leaves
1

Directions:
Directions:
Preheat oven to 400F with rack in the center position. Line a sheep pan with parchment paper.

Place portabellas top down and evenly spaced on prepared sheet pan. Sprinkle the mushrooms with a pinch of salt. Pile the artichokes, tomatoes, goat cheese and Parmesan on top of portabellas, dividing the toppings evenly. Season them with garlic powder, oregano, and a pinch each of pepper and red papper
flakes. Bakes until the portabellas are tender and the cheese has browned and melted, about 20 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Nice light entree in place of pizza. Great with a salad.

 

 

 

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