Measurements

• 12 large mushrooms
• 2 medium tomatoes
• 1/4 cup fresh basil, chopped
• 2 cloves garlic
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Method

• Preheat oven to 375°F (190°C).
• Remove stems from mushrooms and hollow out caps.
• Chop mushroom stems finely.
• Heat 1 tablespoon olive oil in a pan over medium heat.
• Add garlic and chopped mushroom stems, sauté for 2 minutes.
• Add diced tomatoes, salt, and pepper, cook for 3 minutes.
• Remove from heat and stir in basil.
• Place mushroom caps on a baking sheet.
• Drizzle remaining olive oil over mushroom caps.
• Fill each cap with tomato mixture.
• Sprinkle Parmesan cheese on top of each stuffed mushroom.
• Bake for 15-20 minutes until mushrooms are tender.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.