Panzanella-Stuffed Portobello Mushrooms

Recipe - Frankston #713

Servings4

Cook Time45 Minutes

Calories383

Ingredients

4 portobello mushroom caps

4 Tbs olive oil, divided

2 cups French bread, cut into 1/2-inch cubes

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp salt, divided

1/2 tsp black pepper, divided

4 Tbs butter

1 cup cherry tomatoes, halved

1/2 cup fresh mozzarella, cubed

1/4 cup kalamata olives, sliced

2 Tbs fresh basil, julienned

2 Tbs capers

2 Tbs parmesan, grated

Directions

Preheat oven to 375° F. Remove the stems from mushrooms, and scrape out the gills. Discard stems and gills. Rub the mushroom caps with 2 tablespoons of oil, and place on a baking sheet.
Toss bread cubes with remaining oil, garlic powder, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a large skillet over high heat. Add bread mixture. Sauté for 5 to 7 minutes until bread is toasted and crunchy. Transfer back to the bowl. Add tomatoes, mozzarella, olives, basil and capers. Sprinkle with remaining salt and pepper. Toss to combine. Spoon the mixture into the mushroom caps. Sprinkle with parmesan. Bake for 20 to 30 minutes or until cheese is melted.

Nutritional Information

Calories: 383, Fat: 32 g (12 g Saturated Fat), Cholesterol: 45 mg, Sodium: 759 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 10 g.

0 minutes

Prep Time

45 minutes

Cook Time

Servings

383

Calories

Shop Ingredients

Makes 4 servings

4 portobello mushroom caps

Not Available

4 Tbs olive oil, divided

Brookshire's Extra Virgin Olive Oil - 17 Each

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$9.99 was $11.49$0.59 each

2 cups French bread, cut into 1/2-inch cubes

Not Available

1/2 tsp garlic powder

Brookshire's Garlic Powder - 2.6 Ounce

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$3.59$1.38/oz

1/2 tsp oregano

Brookshire's Oregano - 0.5 Ounce

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$2.50 was $3.59$5.00/oz

1/2 tsp salt, divided

Brookshire's Iodized Salt - 26 Ounce

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$0.99$0.04/oz

1/2 tsp black pepper, divided

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$4.29$1.38/oz

4 Tbs butter

Brookshire's Salted Butter, 4 Quarters - 4 Each

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$3.69 was $5.99$0.92 each

1 cup cherry tomatoes, halved

Not Available

1/2 cup fresh mozzarella, cubed

Not Available

1/4 cup kalamata olives, sliced

Not Available

2 Tbs fresh basil, julienned

Not Available

2 Tbs capers

Not Available

2 Tbs parmesan, grated

Brookshire's Parmesan Cheese, Grated - 8 Ounce

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$3.69 was $4.19$0.46/oz

Nutritional Information

Calories: 383, Fat: 32 g (12 g Saturated Fat), Cholesterol: 45 mg, Sodium: 759 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 10 g.

Directions

Preheat oven to 375° F. Remove the stems from mushrooms, and scrape out the gills. Discard stems and gills. Rub the mushroom caps with 2 tablespoons of oil, and place on a baking sheet.
Toss bread cubes with remaining oil, garlic powder, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a large skillet over high heat. Add bread mixture. Sauté for 5 to 7 minutes until bread is toasted and crunchy. Transfer back to the bowl. Add tomatoes, mozzarella, olives, basil and capers. Sprinkle with remaining salt and pepper. Toss to combine. Spoon the mixture into the mushroom caps. Sprinkle with parmesan. Bake for 20 to 30 minutes or until cheese is melted.