Portobello mushrooms have a fabulous rich flavour. When you are eating these stuffed mushrooms, you feel like you are really eating something sinful, but this is, in fact, a very healthy dish. You can make this completely vegan by making some fake "parmesan" to sprinkle on top. Just use 1/2 cup of slivered almonds & 1/2 cup nutritional yeast. Grind to a powder in food processor, along with 1 tsp garlic pepper, sprinkle of sea salt and fresh ground black pepper. Do not discard the stems. I chop them, along with 1/2 a vidalia or other sweet onion & saute them in a little olive oil, with some garlic, salt and pepper. Scoop the sauted stems onto the middle of the plate and place the stuffed mushroom caps around them. Serve my mango salad (see recipe 21July09) as a side dish for a cool finish!Ingredients:
10 portobello mushroom caps, cleaned and stems removed
extra virgin olive oil
1 plum tomato, chopped
8 sun dried tomatoes, chopped
1 sweet green pepper, chopped
1 vidalia onion, chopped
1 clove garlic, finely chopped
1/2 tsp dried hot red chili peppers
sprinkle of salt
1 tsp freshly ground black pepper
about 5 tsps grated parmesan cheese
Directions:
1) Preheat oven to 400F. Lightly oil a large baking sheet.
2) Brush the mushroom caps with olive oil & place gill side up on baking sheet. Bake for about 7 minutes to soften. Remove from oven and let cool. Drain off any juices.
3) In a skillet, over medium high heat, saute onion & green pepper until soft. Add garlic and saute one minute. Add tomato, sun-dried tomato, chili peppers, salt and pepper and saute another minute or until warmed through.
4) Top each mushroom cap with tomato mixture and then sprinkle about 1/2 tsp grated parmesan cheese over each one. Return to the oven and bake at 400F for about 5 minutes. In the meantime, saute the stems and onions in a little olive oil, garlic, salt and pepper.
5) Arrange 5 caps around the edge of each plate and scoop the sauted stems into the middle of the plate. Serve some mango salad in a side dish.
