Yum. I will be making this recipe again and again.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minIngredients
3
45
TABLESPOONS
ML
SUNDRIED TOMATOES
finely chopped, oil packed, or dried, blanched in hot water for about 5 minutes
finely chopped, oil packed, or dried, blanched in hot water for about 5 minutes
Directions
Preheat oven to 400℉ (200℃) degree.
Twist mushroom stems free, trim off dried ends, and finely chop stems.
In a 10-12” frying pan over medium heat, combine stems, onions, garlic and 3 tablespoons water.
Stir often until vegetables begin to brown.
Add 1 to 2 tablespoons water, scrape browned bits free, and repeat step.
Add tomato sauce, and ½ the cheese.
Remove from heat and gently stir in the bread crumbs, sundried tomatoes, black olives and cilantro.
Rub mushrooms with oil.
Set cup side up in a 9×13” pan.
Mound all the filling into caps.
Sprinkle with remaining cheese.
Bake until cheese is lightly browned, 15 to 17 minutes.
Cool for 1 to 2 minutes, serve warm.
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