This makes a fantastic starter or passed hors d’oeuvre. They were gobbled up quickly by my party of 5. We had two lactose intolerant people in the group, so I used Lactofree cheese, which tastes great and shreds and melts just like regular cheese.

Stuffed Mushrooms
2014-03-23 08:46:15

Ingredients
- 2 (8 Ounce) packages small portabello or chestnut mushrooms, stems removed, wiped
- 1 Tablespoon olive oil
- 1/2 Cup marinara sauce
- 1/2 Cup shredded part-skim mozzarella or lacto-free cheese
- 1/2 Teaspoon dried basil
- 20 small basil leaves, or chop larger basil leaves into pieces
Instructions
- Heat oven to 400F
- Brush the mushrooms with oil. Place, top side up, on a rack on a baking pan lined with foil (to catch drippings).
- Bake 10 minutes
- Remove from oven. Carefully rearrange mushrooms so that they are top side down. Spoon a teaspoon of sauce into each mushroom. Sprinkle dried basil over sauce. Sprinkle cheese on top.
- Return to oven and bake 5 more minutes, until cheese is melted. Garnish with basil leaves. Serve immediately.
Adapted from Stuffed mushrooms at FoxNews.com
Adapted from Stuffed mushrooms at FoxNews.com
The Pescetonian http://pescetonian.co.uk/