Stuffed Portobello Mushrooms
4 large Portobello mushrooms,
3 tbls pesto
1 cup grated cheese
3 tbls sun-dried tomatoes chopped
4 tbls fresh breadcrumbs
Salt and pepper
Firstly remove the stalks of the mushrooms. Then using a damp towel wipe the mushrooms clean. Brush the tops of the mushrooms with oil and leave aside for the filling.
Mix together the pesto, half of the cheese, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste. Divide the mixture into the 4 mushroom caps and top each with the rest of the cheese. Bake in the oven for 20 mins or until mushrooms are baked and cheese is melted. Serve with a nice crisp salad.