Ingredients Jump to Instructions ↓

  1. 4 large Portobello mushrooms or 16 large white button mushrooms

  2. 1 recipe Vegetarian or Roasted Stuffing ñ see link

  3. 1 cup tomato sauce ñ see link

  4. 1/2 cup chicken stock ñ see link

  5. 1 tablespoon chopped fresh parsley

  6. 2 tablespoons freshly grated Parmigiano Reggiano cheese

  7. 2 tablespoons Italian bread crumbs ñ see link

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500F. Remove the mushrooms stems and discard them. Fill the caps with the stuffing.

  2. In a medium bowl, mix together the tomato sauce, chicken stock and parsley and pour into an 11 x 13 inch baking dish. Place the stuffed mushrooms in the pan. Sprinkle the tops of the mushrooms with the cheese and bread crumbs. Bake for 15 minutes, remove from the sauce and serve.


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