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  Stuffed Portobello Mushrooms



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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

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.

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