Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens Recipe - (4/5)

Ingredients

• 1 pint (475 mL) grape tomatoes, quartered
• 1 cup (250 mL) mini-bocconcini, halved
• 2 tbsp (30 mL) chopped fresh parsley
• 1 tbsp (15 mL) minced capers
• 1 tsp (5 mL) dried oregano
• 2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
• 1/4 cup (60 mL) seasoned dry bread crumbs
• 1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
• Pinch each of salt and freshly ground black pepper
• 2 tbsp (30 mL) extra virgin olive oil
• MIXED GREENS
• 8 cups (2 L) mixed greens
• 2 tbsp (30 mL) balsamic vinegar