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Stuffed Portabella Mushroom
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A Delicious Portabella mushroom stuffed with Eggplant Capponata topped with Mozzerella cheese and Basil

3 minutes

10 minutes

1

Ingredients
1- Large Portabella mushroom, stem removed and inside cleaned
2- 2-3 tbs Eggplant Capponata
3- 1 1/2 oz Mozzerella
4 - Fresh chopped Basil

Directions
Heat skillet on medium setting
Place Portabella mushroom in the skillet, spoon in the Eggplant Capponata, drizzle with Extra Virgin olive oil, cover woth Mozzerella cheese and lastly sprinkle with Basil
Cover the skillet and cook approximately 8 minutes or until the cheese has melted. The mushroom is usually cooked at this point in time.
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