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Tuesday, June 2, 2009

Stuffed Portabellas

Our first home-cooked meal in our new home! I picked this one b/c it is quick and easy. And delicious! My mom introduced me to this recipe and I believe she got it from the South Beach Diet Cookbook.

Update 12/17/10: This is a meal that continues to grace our table fairly often. Since it is a quick and easy vegetarian recipe, it is a great go-to recipe when you can't figure out what to make for dinner.


Ingredients:
4 portabella mushrooms, stems removed
1 jar of your favorite tomato sauce
4 oz goat cheese
Several basil leaves, chiffonaded
Pine nuts, chopped (about 1/4 cup)

Directions:
Preheat the oven to 375.

Wash the potabellas and remove their stems. Place them gill side down to drain while you prepare the other ingredients.
Coat the bottom of a baking dish with a generous layer of tomato sauce (I usually use an entire jar). Rough chop the pine nuts.

Place the mushrooms gill side up in the tomato sauce. Cut up the goat cheese in chunks and distribute among the mushrooms. Sprinkle the pine nuts over the mushrooms and sauce.
Bake for 20-30 minutes. Remove from oven and allow to cool for several minutes.

Chiffonade or chop up the basil leaves and sprinkle them over the mushrooms.




Linked to Fudge Ripple Tuesday Night Supper Club.

Labels: ,

1 Comments:

Blogger Christy said...

what a gorgeous photo (naturally!) i love the colors on this and i am a huge fan of mushrooms. this is a great recipe--full of flavor but not high in calories! thank you for sharing with tuesday night supper club

December 26, 2010 at 12:06 AM  

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C + C Marriage Factory: Stuffed Portabellas

Stuffed Portabellas

Our first home-cooked meal in our new home! I picked this one b/c it is quick and easy. And delicious! My mom introduced me to this recipe and I believe she got it from the South Beach Diet Cookbook.

Update 12/17/10: This is a meal that continues to grace our table fairly often. Since it is a quick and easy vegetarian recipe, it is a great go-to recipe when you can't figure out what to make for dinner.


Ingredients:
4 portabella mushrooms, stems removed
1 jar of your favorite tomato sauce
4 oz goat cheese
Several basil leaves, chiffonaded
Pine nuts, chopped (about 1/4 cup)

Directions:
Preheat the oven to 375.

Wash the potabellas and remove their stems. Place them gill side down to drain while you prepare the other ingredients.
Coat the bottom of a baking dish with a generous layer of tomato sauce (I usually use an entire jar). Rough chop the pine nuts.

Place the mushrooms gill side up in the tomato sauce. Cut up the goat cheese in chunks and distribute among the mushrooms. Sprinkle the pine nuts over the mushrooms and sauce.
Bake for 20-30 minutes. Remove from oven and allow to cool for several minutes.

Chiffonade or chop up the basil leaves and sprinkle them over the mushrooms.




Linked to Fudge Ripple Tuesday Night Supper Club.

Labels: ,