Stuffed Portobello

May 4, 2010

Sometimes I want something earthy and filling, like these portobello caps stuffed with veggies and topped with cheese.  You can vary what veggies you throw in, and it will keep on being a crowd pleaser.

You will need…

  • 3 large portobello caps (about 6 oz)
  • 2 T butter
  • 4 oz baby bella mushrooms, chopped
  • 4 oz grape tomatoes, finely chopped
  • 3 scallions, chopped
  • 2 cloves garlic, minced or run through a micrograter
  • 6 or so stalks of asparagus, finely chopped
  • 1/4 c seasoned bread crumbs (I used whole wheat)
  • 1/2 c panko crumbs
  • 1/2 c shredded cheese
  • Salt and pepper

Then you…

  1. Preheat the oven to 350.  Lightly grease a baking sheet.
  2. Remove the stems (if any) from the mushroom caps.  Place the caps gill-side up on the baking sheet.
  3. Chop the stems and add them to a medium skillet with the butter.  Add in the chopped mushrooms, tomatoes, scallions and garlic.  When there’s very little liquid left, add the asparagus.  Cook about another 5 minutes, or until the asparagus is just starting to turn tender.
  4. Remove from heat.  Mix in the bread crumbs, panko and cheese.  Season with salt and pepper as needed.
  5. Top each cap with the mixture and sprinkle with a little extra cheese.
  6. Bake 20-25 minutes, until the caps are cooked through and the filling is hot.

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