Stuffed Baby Portobella Caps

This recipe is great because you don't really have to stick to it. As long as you have a large quantity of parmesan, stuffed mushrooms can really be filled with anything you have lying around, but I kept these guys pretty simple. This is also why essentially every stuffed or filled food (ravioli, dumplings, calzones, gyoza... mmm!) is probably going to make my favorites list: the stuffing possibilities are endless and it's like opening a present in your mouth!

Stuffed Baby Portobello Caps
6-8 baby portobellos ( I just made a small batch)
2 cloves garlic, minced 
1/2 c fresh bread crumbs
1 tsp rosemary
1 tsp oregano
1/2 c parmesan cheese, grated
2 small tomatoes, sliced
Salt and Pepper
1-2 tbsp vegetable or other cooking oil - olive oil has a low smoking point so you aren't really supposed to cook with it

Preheat the oven to 375º F
-Remove the stems from the mushrooms, chop roughly, and cook them in oil over medium to medium-high heat with the garlic until they are thoroughly cooked and the oil is nearly absorbed
-Add the bread crumbs to absorb any remaining oil, or add a bit more oil for the bread to absorb if necessary
-Add the rosemary and oregano and cook for a couple more minutes on reduced heat
-Transfer the mushroom and bread crumb mixture in a bowl
-Once the mushroom/breadcrumbs have cooled slightly, add the parmesan and mix thoroughly while adding a bit of salt and pepper
-Place mushroom caps in an oiled baking dish and drizzle some oil over the tops, then stuff with mushroom/breadcrumb mixture
-Place the tomato slices on the stuffed caps, top with parmesan, and bake for approximately 30 minutes!