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Open-faced Tuscan Portobellos

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 20 min

Recipe By: Sara Morris

From: Vegetarian Times 2007 Reader Recipe Contest

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Open-faced Tuscan Portobellos

4  Roma tomatoes, seeded and roughly chopped
1 can (8 ounces) cannellini white beans, drained
1  small, finely chopped red onion
3  minced garlic cloves
1 package Simply Organic Sweet Basil Pesto Mix
 cooking spray
2  large portobello mushrooms, stems and scales removed
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
 freshly ground black pepper
1/2 cup chopped, fresh basil or 1/2 cup dried basil
Preheat oven to 350 degrees.

In a large bowl, mix tomatoes, white beans, red onion, garlic, and Pesto Mix.

Spray both sides of portobellos with cooking spray and place on baking sheet. Divide mixture into cup side of the mushrooms (overfill as the mixture will cook down when baking).

Mix the two cheeses together and distribute on top of mushrooms. Give each a few grinds of pepper and tent loosely with foil.

Bake for 10 minutes, remove foil and bake another 10 minutes or until cheese is completely melted.

Sprinkle with fresh (or dried) basil and serve.
Sweet Basil Pesto
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Pesto was originally prepared in a marble mortar with a wooden pestle. We left the flavor in but took the work out! Simply Organic Sweet Basil Pesto Mix is fast, fresh, and flavorful -- basilicious!

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