Local and Seasonal Recipes, Menus and More |
![](../Images/Hogtown HomeGrown Logo 758x.jpg) |
|
Stuffed Portobello Mushrooms |
![Home](../Images/Home Button.jpg)
![Newsletters](../Images/Newsletter Button - 12 pt.jpg)
![What's Fresh](../Images/What's Fresh Button.jpg)
![Recipes](../Images/Recipes Button.jpg)
![Cooking Classes](../Images/Cooking Classes Button.jpg)
![Conscientious Carnivore](../Images/Conscientious Carnivore Button.jpg)
![Eat Local Challenge](../Images/ELC button.jpg)
![Keep Track Chart](../Images/Keep_Track_Button.jpg)
![Farmers Markets](../Images/Farmers Markets Button - 10 pt.jpg)
![Blog](../Images/Blog Button.jpg)
![In the News](../Images/In the News Button.jpg)
![Distributors](../Images/Distributors Button.jpg)
![Contact Us](../Images/Contact Us Button.jpg)
![The Illegal Jam Company on Facebook](../Images/The Illegal Jam Company Button.jpg)
![Links](../Images/Links Button.jpg)
|
|
INGREDIENTS PER SERVING
4 large portobello mushrooms, stem removed
1 shallot, finely chopped
1 carrot, shredded
1 zucchini, shredded
1 Tablespoon tomato paste
1/4 cup water
1 Tablespoon fresh oregano, chopped
Salt and freshly ground black pepper or ground cayenne
Olive oil, spray or drizzle
DIRECTIONS
Preheat oven to 400 degrees. Place mushrooms in a small baking pan.
In a hot skillet, sauté shallot, carrot and zucchini.
Add tomato paste and stir well to distribute.
Stir in water and oregano. Season to taste. Cook 1-2 minutes, stirring occasionally.
Remove from heat and cool slightly.
Use a large spoon to stuff each mushroom with 1/4 of the vegetable mixture.
Smooth
the top of the stuffing with the back of the spoon. Top with olive oil as desired.
Add enough water to cover the bottom of the baking pan to a depth of 1/4 inch.
Bake 45 minutes until mushrooms are tender.
Serve hot or at room temperature.
VARIATIONS
Top with cheese for the last 15 minutes of baking. Try comte, gruyere or swiss.
Garnish each stuffed mushroom with sesame oil and sesame seeds before baking.
Top each stuffed mushroom with a little marinara or salsa before baking.
Copyright © 2020 Stefanie Samara Hamblen |
|
|