Crunchy Italian Portabellas

Crunchy Italian Stuffed Portabellas

Serves 1, easily doubled or tripled… or, well, you get it

Ingredients

1 large portabella cap, stem removed

1/4 c. panko bread crumbs

1 tsp minced garlic

2 tsp. olive oil

1/4 tsp. dried basil

2 Tbsp. grated Parmesan cheese

tomato slices

Directions

Pre-heat the oven to 400*. Mix the bread crumbs, garlic, olive oil, basil, and parmesan cheese to make a slightly “damp” crumb mixture. Place the mushroom cap stem-side up on a cookie sheet. Pack the crumb mixture on top of the mushroom, then place the tomatoes on top of the crumbs. Bake until tomatoes are slightly brown and exposed crumbs are crispy, about 25 minutes. Sprinkle with parmesan cheese and serve.