Stuffed Portabella Mushrooms

Ingredients

• 1 cup gruyere cheese, shredded
• 1/2 cup fresh breadcrumb
• 1/4 cup fresh parsley, chopped
• 1/4 cup almonds, toasted and chopped
• 1/4 cup sun-dried tomato packed in oil, drained
• 2 tablespoons fresh chives, minced
• 1/4 teaspoon ground black pepper
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil

Directions

1. 1

   In a bowl, combine the cheese, bread crumbs, parsley, almonds, tomatoes, chives and pepper.

2. 2

   Set aside.

3. 3

   Remove the mushroom stems and reserve for another use, such as stock.

4. 4

   Brush the mushroom caps all over with oil.

5. 5

   Place, gill side down, on a greased broiler pan.

6. 6

   Broil just until the juices release, about 4 minutes.

7. 7

   Turn the mushrooms over.

8. 8

   Spoon the cheese filling evenly over the gills.

9. 9

   Broil until the cheese is melted and the mushrooms are tender, about 4 minutes.