Vegetables
4 Portobello mushrooms
1 cup Package stuffings
Extra virgin olive oil
1 cup Tomato sauce
1/2 cups Chicken stock
1 tablespoon Parsley
2 cloves Garlic
1/2 cups Pecorino Romano cheese
1 tablespoon Italian bread crumbs
Stuffed mushrooms recipe
Preheat oven to 500 F. Fill mushroom caps with stuffing and oil.
In a mixing bowl, combine tomato sauce, chicken stock, parsley and garlic. Pour mixture into shallow baking dish. Place mushroom in dish and sprinkle tops with cheese and bread crumbs.
Bake 15 minutes, remove from sauce (some will be absorbed by mushrooms).