Stuffed Mushrooms with Asiago Cheese

2 medium Portabello mushrooms
1 T. OLIVE MILL Sundried Tomato oil
¼ t. Italian seasoning
¾ cup plum tomatoes, chopped
½ cup Asiago cheese, grated

Preheat oven to 375.  Wash mushrooms, remove stems and towel dry.  Brush oil over both sides of mushrooms and place top side down on cookie sheet.  Bake for 5 minutes.  Remove from oven, increase the oven to 425 degrees.  Sprinkle with inside of the mushrooms with the seasoning.  Top with chopped tomatoes and cheese.  Bake 8-10 minutes, until cheese melts and start to brown.  Remove from the oven and serve, drizzling more oil over top if needed.

Sun-Dried Tomato Extra Virgin...

Sun-dried tomato flavor in a bottle, tomatoes pressed with Italian extra virgin olive oil makes a wonderful sauce for pastas, vegetables, chicken, shrimp or even drizzled over pizza or bruschetta. Pairs well with Oregano White Balsamic,...