Stuffed Portabella Mushrooms
- 4 large or 6 smaller portabella mushroom caps, with stems attached
- ½ medium red onion, finely minced
- 1 garlic clove, crushed
- 1 c. frozen chopped spinach, thawed and squeezed dry
- 1 T soy sauce
- 2 T chopped fresh parsley
- 1 t. Italian seasoning blend (typically contains oregano, basil, marjoram, sage, and rosemary)
- ½ c. vegetable stock
- 2 c. soft bread crumbs (to make, process fresh or slightly stale whole wheat bread in a food processor)
- Freshly ground black pepper to taste
Clean mushrooms to remove dirt. Scrape gills from the underside of each cap. Cut stems off at base and finely chop. Set chopped stems aside.
In a large skillet, sauté onion, garlic, and chopped mushroom stems in a little water until onion is soft. Add spinach, soy sauce, parsley, Italian seasoning, and vegetable stock. Simmer for 5 minutes, then add bread crumbs and black pepper, and toss until mixture is uniform.
Divide stuffing mixture into equal portions and press into mushroom caps.
Place the stuffed mushrooms on a baking sheet and bake in a 375°F oven until heated through and slightly browned on top, about 10 minutes.
Return to Anglo-American Recipes |
|