TOMATO & BOCCONCINI-STUFFED MUSHROOMS WITH MIXED GREENS RECIPE - (4/5)

Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens Recipe - (4/5) image

Provided by franny-2

Number Of Ingredients 15

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1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
1/4 cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
MIXED GREENS
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Steps:

1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat. 2 Preheat oven to 425°F (220°C). 3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil. 4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly. 5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms. Serves 10 as a first course Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve