This is something I threw together one day when I had some beautiful, big portabello mushrooms to use up. It turned out really nice. I use the big mushroom caps for a side dish, one to a person, and the smaller ones for appetizers, though you could cut the big caps into halves or quarters.
The amounts needed depend on how many caps you have.
Clean the mushrooms using as little water as you can, since they will absorb it, which is not a good thing. If you can, just brush them clean. Remove the stems, then with a spoon, scrape out the gills - leaving them can ruin the taste. Brush them, top and bottom, with a little bit of olive oil.
Mix the bread crumbs with the Parmesan cheese.
Finely mince the tomatoes and green onions. Mix in the herbs and zest with just enough bread crumbs and cheese to bind them together a little. It should be a light mixture, not heavy. With the top of the caps down, fill them with the stuffing. Drizzle each with the salad dressing to taste. Sprinkle with a little more bread crumb/cheese mixture.
Broil 6 inches from the heat for 8 to 10 minutes, until the bread crumbs are nicely browned. If they are browning too quickly, move further from the heat.
By Free2B from North Royalton, OH
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This a crockpot Weight Watchers PointsPlus recipe (5 Points+). It's so delicious and easy to make. Portabello mushrooms and chicken with a mustard cream sauce!
Though I am not a real mushroom fan, I have heard that this recipe is a really fantastic one.
Portobello mushrooms have large caps that can be stuffed with all sorts of savory ingredients. They can be served as an appetizer or a main course with a side of veggies.
