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Here is a quickie for you guys today! These are two great and really fast dishes to prepare that make a wonderful main meal together, with some fresh bread and a salad, or great side dishes for a summer BBQ. They are both simple to prepare and there is a lot of ingredient carry-over, making it all the better. Plus they look beautiful and smell mouth watering. Looking for something quick and easy? These are perfect. They speak for themselves.

Mozzarella Stuffed Portabellas

INGREDIENTS:

6 large portabella mushrooms, stems and gills removed
4 TBS extra virgin olive oil
2 TBS balsamic vinegar
salt and pepper
3/4 cup fresh bread crumbs
1/2 cup parmesan cheese
2 TBS fresh chopped parsley
2 TBS fresh chopped basil
1 1/2 cups shredded mozzarella cheese

METHOD:

Heat oven to 425 F. In a large bowl, toss mushrooms with olive oil, balsamic and salt and pepper. Be sure to coat them well. Arrange mushrooms on a cookie sheet and bake about 10 minutes or until soft.

Meanwhile, mix breadcrumbs, parm, parsley and basil. Divide Mozzarella and spread evenly over all mushrooms, then spoon equal amounts of bread crumb mixture over top. Bake another 7-10 minutes or until cheese is melted and bread crumbs are browned.

Tomatoes au Gratin

INGREDIENTS:

4 large Roma tomatoes
1/2 tsp salt
1/4 cup bread crumbs
1/2 cup cheese of choice (we used cheddar)
2 TBS butter

METHOD:

Cut tomatoes in half crosswise. Place cut side up in a small baking dish. Sprinkle all cut sides with salt, breadcrumbs and cheese. Dot with butter. Cook in the oven at 425 F for 5-7 minutes and then place under the broiler for about 5 minutes, until cheese is melted. Serve immediately!

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