Well, Thanksgiving is around the corner and what better way to celebrate the holiday than with an appetizer that’s a crowd-pleaser. This won’t take too much time and your guests will be happy you made something different from a traditional first course.
Enjoy.
INGREDIENTS:
→ 4 jumbo Portobello mushrooms
→ 1 pint cherry tomatoes
→ 1 container small mozzarella balls
→ 2 tablespoons thinly sliced basil
→ 2 tablespoons chopped parsley
→ 2 tablespoons olive oil
→ ¼ cup chopped green or red peppers
→ 1 clove garlic, chopped
→ ½ teaspoon salt
→ ¼ teaspoon pepper
→ ½ teaspoon oregano
DIRECTIONS:
→ 1. Clean the mushrooms gently and pat dry.
→ 2. Chop mozzarella balls into bite-size pieces.
→ 3. Chop the tomatoes and peppers into small pieces.
→ 4. Heat a fry pan to medium. Add oil.
→ 5. Sauté tomatoes and peppers until soft.
→ 6. Add basil, parsley, garlic, salt and pepper and oregano.
→ 7. Toss evenly and add tomato mixture to mushrooms.
→ 8. Place mozzarella pieces on top of mushrooms.
→ 9. Preheat oven to 350 degrees.
→ 10. Put mushrooms in a pan with ½ inch of water.
→ 11. Bake at least 20 minutes or until mushrooms are fork-tender.
→ 12. Serve with Italian bread.
