Name: Baked mushrooms with tomato and basil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 flat mushrooms (640g); 100 gram (3 ounces) enoki mushrooms, chopped coarsely; 3 green onions (scallions), chopped finely; 125 gram (4 ounces) grape tomatoes, halved; 125 gram (4 ounces) cream cheese, softened; 1/2 cup coarsely chopped fresh basil; 1 cup (70g) stale breadcrumbs; 2 cup (500g) bottled tomato pasta sauce; 1/3 cup (25g) finely grated parmesan

Baked mushrooms with tomato and basil

These easy stuffed mushrooms are divine served with a fresh green salad and crusty bread.

Ingredients

8 flat mushrooms (640g)

100 gram (3 ounces) enoki mushrooms, chopped coarsely

3 green onions (scallions), chopped finely

125 gram (4 ounces) grape tomatoes, halved

125 gram (4 ounces) cream cheese, softened

1/2 cup coarsely chopped fresh basil

1 cup (70g) stale breadcrumbs

2 cup (500g) bottled tomato pasta sauce

1/3 cup (25g) finely grated parmesan

Method

1.Preheat oven to 180°C/325°F.

2.Remove stems from flat mushrooms; chop stems finely. Cook stems in heated oiled medium frying pan, stirring, until tender. Stir in enoki, onion and tomato. Cool 10 minutes.

3.Combine mushroom mixture in medium bowl with cream cheese, basil and breadcrumbs; divide mixture among mushroom caps.

4.Place pasta sauce in medium baking dish; top with mushroom caps, sprinkle mushrooms with parmesan. Bake, uncovered, about 20 minutes or until mushroom caps are tender. Serve with a fresh green salad dressed in a balsamic vinaigrette.

Women's Weekly Food

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Ingredients

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