This is a great use for this wonderful mushroom. Serve it as a side dish or a whole meal for the vegetarian. Use any cheese you like and flavor the tomato sauce with herbs or vegetables of your choice.
1. Preheat the oven to 425ºF. Line a small baking sheet with foil and spray with cooking oil.
2. Combine the egg and water in a shallow bowl. Place the breadcrumbs in a separate shallow bowl. Dip each mushroom cap in the egg mixture and then the breadcrumbs. Place on the prepared baking sheet. Bake for 10 minutes, turning the mushrooms over halfway through or until the mushrooms are soft. Remove from the oven and set aside.
3. Set the oven to broil.
4. Combine the tomato sauce, basil and sun-dried tomatoes. Divide the mixture evenly among the mushroom caps. Sprinkle with the fontina cheese and top with the Parmesan cheese. Broil for 1 minute. Serve immediately.
4 large portobello mushrooms, cleaned and stems removed
2 Tbsp water or milk
1/2 cup dry seasoned breadcrumbs
1/2 cup tomato sauce
1/2 tsp dried basil
1/4 cup finely chopped rehydrated sun-dried tomatoes
2/3 cup shredded light fontina or havarti cheese
1 Tbsp grated Parmesan cheese
Nutritional Analysis per Serving
Protein 11 g
Fat 7.1 g
Saturated Fat 3.6 g
Carbohydrates 19 g
Cholesterol 71 mg
Sodium 309 mg
Fiber 2.9 g
Prep Time: 10 minutes
Cook Time: 11 minutes