4 portobello mushrooms
5 ripe tomatoes
1 cup parmesan
1 cup grated white cheddar
salt & pepper
oil of choice for drizzeling
Love getting creative in the kitchen.
I had portobello mushrooms and lovely tomatoes. I decided to place the dry mushrooms on a cookie sheet (lying on their back or top ) in the oven at 400 degrees. I also cut my tomatoes in half and placed them in a glass pan, cut side up. I topped with salt & pepper and a sprinkle of avocado oil. I wanted to further dry the mushrooms out and slightly cook them. I wanted to intensify the tomatoes taste by cooking them.
Meanwhile I mixed two eggs, 1/2 cup parmesan, 1 cup grated white cheddar and a good dash of pepper & salt & nutmeg.
After pulling the mushrooms out of the oven ( 10 minutes will do fine) I stuffed them with the egg and cheese mixture. Oh, if there is liquid that pooled in the mushroom caps take a paper towel to soak it up. Yes it is a lovely flavor but you don’t want soggy mushroom tops. I took another 1/2 cup of parmesan and sprinkled all over the top of the stuffed mushrooms to make a lovely crust.
I placed the mushrooms back into the oven with the tomatoes for another 30 minutes. The roasted tomatoes taste fantastic on top of the stuffed mushrooms. My husband thought it tasted exactly like pizza. I just loved them! I felt it was almost like a quiche or frittata inside a hearty mushroom shell.
Adding fresh herbs, chopped kale,diced pancetta, or diced peppers would be nice additions. Have fun and use what you have!