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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1 portobello mushroom cap
1 teaspoon good extra-virgin olive oil, plus additional for oiling pan and baking dish
1/4 cup red pepper, chopped
1 large green onion, white and light green parts, chopped
1/4 large clove garlic, minced
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon fresh garlic, chopped
Sea salt
Freshly ground black pepper
1 slice whole wheat bread, crusts removed, torn into small pieces
1/4 cup jarred pasta sauce (I used a Tomato Basil sauce)
1/3 cup Six Cheese Italian blend, grated
Pinch Herbes de Provence
Preheat oven to 375 degrees. Wipe mushroom clean with a dry paper towel. Carefully scrape out black part underneath mushroom cap to reveal the off-white skin below. Lightly oil a small skillet or grill pan over medium heat. Place top part of mushroom down first and cook three to five minutes until slightly brown and mushroom begins to “sweat”. Turn over and cook for just another minute or two to soften slightly. Remove and set aside.
To make stuffing mixture – In another small skillet, over medium heat, place 1 teaspoon olive oil and saute red pepper and green onion for two to three minutes, just until vegetables begin to soften. Add mined garlic, thyme and oregano. Stir and cook about thirty seconds. Add torn bread pieces. Stir and mix together for an additional thirty to forty-five seconds. You just want to mix the flavors together and warm everything up a bit. Season lightly with a little salt and pepper, stir again.
Place the stuffing mixture in the portobello cap and place in a small lightly oiled baking dish. Cover with pasta sauce and grated cheese. Sprinkle with just a pinch of Herbes de Provence.
Cover with aluminum foil and bake ten minutes. Remove foil and continue cooking for two to three minutes. I finished mine under the broiler for about another minute, just too slightly brown the top. Serves 1
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STUFFED PORTOBELLO MUSHROOM
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1 portobello mushroom cap
1 teaspoon good extra-virgin olive oil, plus additional for oiling pan and baking dish
1/4 cup red pepper, chopped
1 large green onion, white and light green parts, chopped
1/4 large clove garlic, minced
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon fresh garlic, chopped
Sea salt
Freshly ground black pepper
1 slice whole wheat bread, crusts removed, torn into small pieces
1/4 cup jarred pasta sauce (I used a Tomato Basil sauce)
1/3 cup Six Cheese Italian blend, grated
Pinch Herbes de Provence
Preheat oven to 375 degrees. Wipe mushroom clean with a dry paper towel. Carefully scrape out black part underneath mushroom cap to reveal the off-white skin below. Lightly oil a small skillet or grill pan over medium heat. Place top part of mushroom down first and cook three to five minutes until slightly brown and mushroom begins to “sweat”. Turn over and cook for just another minute or two to soften slightly. Remove and set aside.
To make stuffing mixture – In another small skillet, over medium heat, place 1 teaspoon olive oil and saute red pepper and green onion for two to three minutes, just until vegetables begin to soften. Add mined garlic, thyme and oregano. Stir and cook about thirty seconds. Add torn bread pieces. Stir and mix together for an additional thirty to forty-five seconds. You just want to mix the flavors together and warm everything up a bit. Season lightly with a little salt and pepper, stir again.
Place the stuffing mixture in the portobello cap and place in a small lightly oiled baking dish. Cover with pasta sauce and grated cheese. Sprinkle with just a pinch of Herbes de Provence.
Cover with aluminum foil and bake ten minutes. Remove foil and continue cooking for two to three minutes. I finished mine under the broiler for about another minute, just too slightly brown the top. Serves 1
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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