Baby Bella Boats
This appetizer could not be easier to put together, especially if you have surprise visitors. I use few ingredients to let the freshness shine. You’ll notice I don’t have measurements in the recipe – that’s because it’s fool proof. Just make as much or as little as you need. I always make extra - read on to find out what happens to the leftovers.
baby Portobello mushrooms (or criminis), stems removed
fresh tomatoes, seeded and diced
fresh basil leaves, sliced
shaved parmesan cheese
salt + pepper
1. In a bowl, combine some diced tomato, basil, parmesan cheese, a drizzle of olive oil and salt and pepper to taste. Mix together with a spoon.
2. Clean the mushrooms by placing them in a strainer and running water over them. Help remove the stubborn dirt with your hands. Shake off any excess water and quickly transfer them to a clean kitchen towel, with which you will gently pat them dry. Use a pairing knife (or do so gently with your hands) to remove the stems from the mushrooms. (I know, I know… I broke the rules: running mushrooms under water is risky because it can make the mushrooms soggy. Most chefs recommend wiping the mushrooms down with a damp dish towel to remove the dirt – effective, but messy and time consuming.)
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place the mushrooms on the skillet and cook for about 2 minutes, allowing them to get toasty. Flip and cook another 1-2 minutes. Sprinkle with salt and pepper.
4. Transfer the mushrooms to a serving dish. Fill the mushrooms with the tomatoes and serve.