Portabello Caps with Italian Style Stuffing
This recipe is an example of just completely winging it in the kitchen, and using up whatever I could find! The only really decent ingredient I had was the Portabellos - everything else is basically a kitchen staple, and when I 'developed' this recipe, I just raided my fridge to find all of the 'Italian' flavors that would go together well.
The stuffing in these Portabello caps has a very bold flavor, and melds perfectly with the earthyness of the mushrooms. I also made some grilled chicken with a light marinade of sundried tomato pesto and garden salad (and no, I didn't put a sundried tomato vinaigrette on the salad, although I sure thought about it!!).
You Will Need
Olive oil for cooking
1 diced onion
3 crushed (or diced) cloves of garlic
12 sundried tomatoes
½ cup of breadcrumbs (or you can substitute torn apart dried bread)
12 – 1 cup of grated Parmesan
Salt & pepper
How To Make
- Preheat your oven to 380F/190C.
- Clean up your Portabellos and tear off the stems just below the cap. Dice the stems and set aside. Brush the outside (smooth top side) of the caps with olive oil, and place them on your baking tray.
- Splash some olive oil into a pan, add the onion and saute until soft. Mix in the garlic, Portabello stems, and sundried tomatoes, and cook on medium until it is soft, and the mix kind of melds together in clumps. Turn off the heat.
- Add the breadcrumbs or torn apart bread, season with salt and pepper, and mix well.
- Spoon the mixture into the Portabello caps, (liberally) sprinkle each with some Parmesan, and put them into the oven.
- The Portabello cap edges should be quite soft to the touch when they are done, and the thickest part of the mushroom in the middle should bend if you try to fold up the edges of the caps.
- If the Parmesan is melted and golden brown, but the Portabellos don’t seem done, simply cover with some foil and let the mushrooms cook a bit longer.