I know stuffed portobellos are getting a little fancy for my kitchen, but I bought THIS cookbook years ago and have never used it. I think you can easily recreate these yummy vegetarian mushrooms for a healthy supper or company:
- Wash 6 medium portobello mushrooms. Crack off stems. Place tops in greased dish.
- Mushroom stems
- Five garlic cloves
- Five dried apricots
- Five basil leaves
- One shallot
- Combine all in mixing bowl with…
- Two ounces feta cheese
- 1/2 cup bread crumbs
- One Tablespoon pine nuts
- Pepper to taste
- Bake in a 350* oven for 15ish minutes, until mushrooms are soft and stuffing is browned.
The stuffing was the perfect combination of awesomeness—savory, sweet, fresh, variety of textures. Mmmm…. The original recipe called for four big portobellos, but six medium is what Fareway had and it worked out just fine. I happened to own a lot of these ingredients (shout out to Big Char for making me plant basil this year), but I know this recipe could add up if you didn’t.