Quick & Easy

Baked mushrooms with tomato and basil

These easy stuffed mushrooms are divine served with a fresh green salad and crusty bread.
baked mushrooms with tomato and basil



1.Preheat oven to 180°C/325°F.
2.Remove stems from flat mushrooms; chop stems finely. Cook stems in heated oiled medium frying pan, stirring, until tender. Stir in enoki, onion and tomato. Cool 10 minutes.
3.Combine mushroom mixture in medium bowl with cream cheese, basil and breadcrumbs; divide mixture among mushroom caps.
4.Place pasta sauce in medium baking dish; top with mushroom caps, sprinkle mushrooms with parmesan. Bake, uncovered, about 20 minutes or until mushroom caps are tender. Serve with a fresh green salad dressed in a balsamic vinaigrette.

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