MUSHROOMS-Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens

By Unblond1

Ingredients

• 1 pint (475 mL) grape tomatoes, quartered
• 1 cup (250 mL) mini-bocconcini, halved
• 2 tbsp (30 mL) chopped fresh parsley
• 1 tbsp (15 mL) minced capers
• 1 tsp (5 mL) dried oregano
• 2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
• 1/4 cup (60 mL) seasoned dry bread crumbs
• 1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
• Pinch each of salt and freshly ground black pepper
• 2 tbsp (30 mL) extra virgin olive oil
• MIXED GREENS
• 8 cups (2 L) mixed greens
• 2 tbsp (30 mL) extra virgin olive oil
• 2 tbsp (30 mL) balsamic vinegar
• Pinch each of salt and freshly ground black pepper

Details

Servings 10

Preparation

Step 1

1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat.

2 Preheat oven to 425°F (220°C).

3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil.

4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly.

5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms.

Serves 10 as a first course

Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve.

NUTRITION: Mushrooms only

Calories 81.9
Total Fat 5.5 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 0.7 mg
Sodium 61.7 mg
Potassium 147.3 mg
Total Carbohydrate 4.6 g
Dietary Fiber 0.6 g
Sugars 1.5 g
Protein 3.9 g