The amounts needed depend on how many caps you have.
Clean the mushrooms using as little water as you can, since they will absorb it, which is not a good thing. If you can, just brush them clean. Remove the stems, then with a spoon, scrape out the gills - leaving them can ruin the taste. Brush them, top and bottom, with a little bit of olive oil.
Mix the bread crumbs with the Parmesan cheese.
Finely mince the tomatoes and green onions. Mix in the herbs and zest with just enough bread crumbs and cheese to bind them together a little. It should be a light mixture, not heavy. With the top of the caps down, fill them with the stuffing. Drizzle each with the salad dressing to taste. Sprinkle with a little more bread crumb/cheese mixture.
Broil 6 inches from the heat for 8 to 10 minutes, until the bread crumbs are nicely browned. If they are browning too quickly, move further from the heat.
By Copasetic 1 from North Royalton, OH
Portabello Mushroom Recipes
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Just for a note, you can run your mushrooms under water or even soak them to clean them and not worry with the absorption. Studies have been done that show they actually absorb negligible amounts of water when washing.
And this sounds like a great recipe.
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