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Baked Veggie-Stuffed Portobello Caps
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- #48929
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper
6 portobello mushrooms, about 4 inches in diameter
1 teaspoon coarse salt, divided
1/2 cup finely diced red bell pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon freshly ground black pepper
arugula leaves or parsley sprigs for garnish
directions
Combine oil and garlic in a small skillet. Cook over very low heat until soft and aromatic, not browned, 2 to 4 minutes. Add crushed red pepper and remove from the heat.
Hold each mushroom upright and tap to dislodge dirt. Clean with a soft brush. Holding each mushroom upright, gently cut the stem flush with the cap; reserve the stem. Paint the caps sparingly with about half of the oil mixture, outside then inside. Set gill-side up on a baking sheet. Sprinkle with 1/2 teaspoon salt.
With a paring knife, peel the mushroom stems, cut them into fine dice and place in a small bowl. Stir in bell pepper, parsley and thyme. Add the remaining oil mixture, remaining 1/2 teaspoon salt and pepper. Let stand until somewhat juicy, about 1 hour, tossing occasionally.
Position rack in upper third of oven; preheat to 450 degrees F. Divide the stuffing among the caps, spreading evenly. Bake until tender throughout, 10 to 15 minutes. Transfer to a warm platter and garnish with arugula or parsley. Serve hot.
added by
merichef
nutrition data
83 calories, 5 grams fat, 8 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
September 5, 2010
This was probably our favorite recipe of the week. It was just so delicious and so attractive! Would make a great appetizer by using baby bellas instead of full-size portobello caps. One note, we used four 5" mushrooms instead of six 4" mushrooms and the filling was really only a light coating on the mushroom. These aren't like the densely packed stuffed mushrooms you might be expecting.