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Easy Stuffed Mushrooms

Easy Stuffed Mushrooms

I am finally back to new recipes after a bit of a break. They will probably all be meatless going forward, because I have basically stopped buying it all together for socially conscious reasons, as well as my family’s health. I will still be doing fish and seafood from time to time. These mushrooms are fast to put together and don’t take long to bake. They are also wonderfully satisfying.

1 large package of mini portabella mushrooms
2 cloves garlic, minced
8 oz. goat cheese
8 oz. mozzarella cheese, shredded
2 roma tomatoes, diced
1 tsp. sea salt
1 tsp. fresh ground pepper
1 tsp. basil
1 tsp. oregano
1 tsp. coriander
2 tbsp. olive oil

Rinse the mushrooms. Remove the stems by gently pulling them out, and allow the mushrooms to dry. Combine all of the cheeses, spices, tomato, and garlic in a medium sized bowl. Place all of the mushrooms, gill side up, in a large baking dish and use a spoon to pile each one high with the cheese filling. Sprinkle the mushrooms with olive oil, and drizzle them with salt and pepper. Bake in the oven at three hundred and fifty degrees for thirty minutes. Allow them to cool for ten minutes after they come out of the oven. Enjoy!


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