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| Chef | |
| Submitted | May 26th 2010 |
| Cuisine | Vegan |
| Category | Appetizer |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
1 1/2 C breadcrumbs
1/2 c fresh pesto
8 portobello mushrooms, stalks removed
olive oil
2 lb cherry tomatoes on the vine
sea salt
salad leaves - arugula or smich
1/2 c olive oil
2 T balsamic vinegar
fresh basil leaves
Directions
To make stuffing, add breadcrumbs, pesto salt and pepper. Blend briefly. Put the mushrooms in a roasting pan, sprinkle with salt and pepper then brush liberally all over with olive pil. Fill with the pesto stuffing mix.
Add the cherry tomatoes to the pan and sprinkle with salt, pepper, and oil. Roast in a preheated oven at 400 for 8 min or until tomatoes begin to burst.
To serve, put small bundles of salad on 8 plates and sprinkle with vinegar and oil. Add a stuffed mushroom and share of the tomatoes and top with basil leaves.
Add the cherry tomatoes to the pan and sprinkle with salt, pepper, and oil. Roast in a preheated oven at 400 for 8 min or until tomatoes begin to burst.
To serve, put small bundles of salad on 8 plates and sprinkle with vinegar and oil. Add a stuffed mushroom and share of the tomatoes and top with basil leaves.
Citation: easy vegetarian, p. 29