Stylishly Stuffed Portobello Mushrooms


4 portobello mushrooms, about 3-inches in diameter, wiped and stems removed
2-3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
4 ounces cream cheese, regular or fat-reduced
2 tablespoons Pomodoro Sun-Dried Tomato Spread
1/4 cup dry coarse bread crumbs
2 tablespoons + 1 tablespoon grated imported Parmesan cheese


Preheat oven to 400° F. Brush mushrooms inside and out with oil. Season with salt and pepper. Combine cream cheese and Sun-Dried Tomato Appetizer Spread in a food processor and purée. Add breadcrumbs and 2 tablespoons of the Parmesan and pulse to blend. Spread mixture over mushrooms, mounding it slightly in the center. Bake in oven until mushrooms start to soften, about 5 minutes, then sprinkle on remaining Parmesan cheese and transfer to broiler. Broil until cheese is bubbling and golden brown, paying attention that they don't burn. Remove and serve them with salads, roast chicken, or anywhere you want a sophisticated side dish.