The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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.