It’s been a while since I’ve posted a recipe. So here goes!

This is one of my favorites to make – tasty & tender portobellos stuffed with flavorful vegetables. Hungry yet?

You’ll need:

Portobello mushroom caps
olive oil
white wine or broth
fennel
onion
bell pepper (I used orange)
celery
garlic
egg
cheese (I used my fave, havarti)
bread crumbs (I used panko)
rosemary (I used dried, but you can use fresh)
and crushed red pepper flakes

Preheat your oven to 450° F. Wipe the mushrooms with a paper towel to remove any dirt. De-stem and de-gill the portobellos (by gently scraping with a spoon). Drizzle some oil in the bottom of a shallow baking dish and place the mushrooms on top. Drizzle a bit of oil on top of the mushrooms. Set aside.

Chop the veggies.

Sautee the veggies in olive oil (or butter), garlic and rosemary for about 5-10 minutes, until crisp-tender. Add a pinch of red pepper.

Add some white wine or broth to glaze the pan. Cook for another 5 minutes.

Stir in the bread crumbs/panko – it will absorb some of the wine/broth.

Lightly beat an egg.

Remove from heat and stir in the egg.

Mound the stuffing mixture into the mushroom caps.

Top  with a bit of cheese.

Bake in preheated oven for 30 minutes or until the mushrooms are tender and the stuffing is browned.

Voila!

Notes:

• There was much more stuffing than could fill three mushroom caps. Thankfully I had some more bellas on hand to fill.
• You can easily add protein to this recipe by adding ground pork sausage and/or a soy substitute. I’ve made it both ways. I personally love it with ground pork sausage – so tasty!