Recipe for Stuffed Portobello Mushrooms 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
3 tbl olive oil
2 tbl tamari or soy sauce
6 lrg portobello mushrooms, stems removed
(finely chop 1/2 cup stems and reserve)
1 tbl white wine, up to 2
2 med onions, diced
2 x cloves garlic, minced
2 tbl chopped fresh rosemary or 2 tsp. dried
2 tbl chopped fresh thyme or 2 tsp. dried
1 med yellow bell pepper, diced
1 med red bell pepper, diced
1 tbl white wine vinegar
Instructions:
Instructions: 6 SERVINGS VEGAN

Once exotic, portobello mushrooms are now farmed in the United States and are easy to find in most supermarkets. Their large, meaty caps and woodsy flavor make them ideal for stuffing. Serve as a first course, side dish or entree.

Preheat oven to 350 degrees.

In small bowl, mix 2 tablespoons oil and soy sauce. Rub mushroom caps with mixture. Place on baking sheet and bake for 15 minutes. Set aside.

Reduce oven temperature to 300 degrees.

In large skillet, heat remaining tablespoon oil over medium-high heat. Add wine, onions, garlic, rosemary and thyme. Cook, stirring often, until onions are soft, about 5 minutes. Add bell peppers and reserved chopped mushroom stems and cook, stirring often, 5 minutes. Stir in vinegar and salt. Reduce heat to low and cook, stirring occasionally, 10 minutes.

Remove from heat and let cool slightly.

Fill mushroom caps with mixture and place on baking sheet. Just before serving, bake until heated through, about 10 minutes. Serve warm.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Stuffed Portobello Mushrooms   ::   Stuffed Portobellos   ...