Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
6 mushrooms (about 6 ounces), stems reserved
2 scallions, chopped fine
1 tablespoon unsalted butter
1 tablespoon minced drained bottled dried tomatoes
1 tablespoon fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
Preparation
Step 1
Preheat oven to 400°F. and lightly grease baking dish.
Step 2
Chop reserved mushroom stems fine. In a heavy skillet cook chopped stems and scallion in butter over moderately low heat, stirring, until stems are very tender. Stir in tomatoes, bread crumbs, 1 tablespoon of cheese, and salt and pepper to taste. Divide mixture among mushroom caps, mounding it slightly, and sprinkle with remaining tablespoon cheese.
Step 3
Arrange mushrooms in prepared baking dish and bake 12 minutes.
