6 Reviews

This was absolutely fantastic! I omitted the tomato and the cheese I used was an Italian blend of cheeses...I cut down the amt of bread crumbs and layered bread crumbs and cheese and finished with a drizzle of olive oil. I will be making this again REAL soon!

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bestbaker May 09, 2011

I had one portabella mushroom cap and some fresh asparagus in the frig and needed a quick dinner for one. This was perfect and very tasty! I would recommend drizzling olive oil over the top before cooking to moisten the bread crumbs (I didn't do this, and mine were dry).

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Larry Spaghetti May 01, 2010

very good. I didn't actually measure anything cause i was only cooking 2 mushroom caps for just me. But I used dry bread crumbs and added some shredded mozzarella cheese on top.

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makistar78 December 16, 2009

Loved it but didn't use the tomatoes and added a little extra cheese.

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Quirky Little Miss January 23, 2009

Great recipe.. I used goats cheese instead of the parmesan ... yummmy!

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836738 May 10, 2008

Very good, will make again. I used dried Italian Seasoned bread crumbs instead of fresh. Also added about 1 TBS. of balsamic vinegar at end with tomatoes. Because the bread crumbs were dry, I drizzed the top with some olive oil before baking.

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SuzVeg April 06, 2008
Asparagus-Stuffed Portabella Mushrooms