Ingredients:
- 6-8 Portabello Mushrooms
- 1 cup ricotta cheese
- 1 cup parmesan cheese
- 1/2 cup bread crumbs / parm crisps
- 1/4 cup butter
- 4 garlic cloves, finely minced
- 3/4 teaspoon oregano
- 1/2 cup fresh parsley
- 1/2 cup green onions
- salt & pepper
- handful grape or cherry tomatoes
Directions:
- Preheat oven 350
- Clean and dry mushrooms
- Brush each mushroom cap with melted butter
- In a medium bowl, mix together ricotta, parmesan, garlic, oregano, parsley, green onions.
- On baking sheet place mushrooms evenly 2 inch apart;
scoop spoonful of cheese mixture into mushroom caps - Sprinkle bread crumbles / parm crisps ontop, add halved tomatoes to pan
- Bake for 15 minutes, broil high for 5 minutes
- Remove, cool, add garnishes and serve warm