Baked mushrooms with tomato and basil

Thank you to Michelle for finding this recipe, and then making it for me! Delicious!

You will need…

• 8 flat Portobello mushrooms
• 100g enoki mushrooms, chopped coarsely
• 1 red onion
• 125g cherry tomatoes
• 125g cream cheese, softened
• ½ cup of coarsely chopped, fresh basil
• 1 cup of stale breadcrumbs
• 2 cups of bottled pasta sauce
• 1/3 cup (25g) of parmesan

Preheat oven to 200C or 180C on fanforced. 

Remove stems from Portobello mushrooms. Chop stems finely. Cook stems in medium heated lighly oiled frying pan, stirring until tender. Stir in the enoki, onion and tomato. Cool for 10mins.

Following this, combine the mushroom mixture in a medium bowl with cream cheese, basil and breadcrumbs, and then divide the mixture among the Portobello mushroom caps (essentially fill the hollows where the stems used to be).

Spread the pasta sauce in medium baking dish, place the mushroom caps on top and sprinkle them with parmesan.

 

 Bake uncovered for about 20mins or until the mushroom caps look tender.

Serve with your choice of salad!
Enjoy,
T