Always on the lookout for new recipes to try, I was way more impressed with these great tasting mushrooms than I expected.
The combination of the creamy cheeses and spicy herbs together is really delicious to have as a meal by themselves or as a side dish.
Stuffed Cheesy Portobello Mushrooms
6 slices of smoked cheese
1 cup fresh grated Parmesan cheese
3/4 cup shredded mozzarella cheese,
2 tablespoons chopped fresh oregano
3/4 cup fresh basil leaves (chopped)
1/4 teaspoon pepper
6 large Portobello mushrooms
6 slices large tomato
4 tablespoons chopped almonds
2 cloves garlic
3 tablespoons olive oil
1/4 cup melted butter
1/2 teaspoon garlic powder
2-3 teaspoons water
Mix 1/2 cup Parmesan cheese, mozzarella and pepper together in a small bowl. Remove and discard stems from mushrooms. With a spoon scrape and remove gills.
To fill mushroom caps, first brush both sides with melted garlic butter, then lay a slice of smoked cheese in the bottom of cap. Spoon in parmesan/mozzarella mixture and top with a sliced tomato. Place in a shallow baking dish, and grill, covered, over medium heat 10 minutes or until mushrooms are tender.
Meanwhile, place basil, oregano, nuts, garlic cloves in a blender or food processor. Pulse until chopped. Add remaining Parmesan cheese, pulse until blended, and gradually add olive oil and enough water to reach desired consistency.