Polenta Stuffed Portabellos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A good, simple vegetarian main course. Serve with pasta and tomato sauce and a steamed green veggie on the side for a pretty presentation. Ingredients:
2 portabello mushrooms |
olive oil |
1 cup cooked polenta, warm |
4 cloves garlic, crushed |
1 tbs italian herbs |
1/4 cup parmesan, grated |
1/2 cup mozzarella, shredded |
Directions:
1. Pre-heat oven to 350 degrees
2. De-stem portabellos and brush the top with olive oil and place upside down in a baking dish.
3. Mix garlic, herbs and parmesan into warm polenta
4. Spoon mixture in to the mushroom caps
5. Top with mozzarella
6. Bake about 30 minutes or until juice appears and cheese is melted
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