Portobello Mushrooms Stuffed with Flavorful Herbs and Shallots
Serves: 6
We stay away from bread, but we have a weakness for classic
tomato-basil bruschetta, such as is served Italian restaurants. Using large, flat portobello
mushrooms is a good way to avoid the bread but still get the fantastic flavors of sun-ripened
tomatoes, summer's best basil, fruity olive oil, and a splash of white balsamic vinegar. You
will make this over and over again. We do!
Calorie: 60, Proteins: 2 g, Total Fat: 3 g, Fiber: 2 g.
Preparation
Preheat the oven to 425°F. Spray a baking sheet or baking pan with
olive oil cooking spray.
Wipe the mushrooms with a clean, dry towel. Lay the mushrooms on the
tray and spray with a little more cooking spray.
Bake for 20 to 30 minutes, turning the mushrooms once during baking, or
until the mushrooms are soft and tender.
Meanwhile, in a small mixing bowl, stir together the shallot, tomato,
and basil leaves. Stir in the olive oil, vinegar, and a tiny pinch of sea salt, if using. You
will have about 1 1/2 cups of topping.
When the mushrooms are soft, remove them from the oven. Spoon a little
of the topping onto the mushroom caps, spreading it over the inside of the caps. Serve
immediately.