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Stuffed Portobello Mushrooms




Source of Recipe


Vegetarian Times, January 1998


Recipe Introduction


From Organica Garden in Mamaroneck, N.Y.
136 Mamaroneck Ave., Mamaroneck, NY 10453
Magazine: Vegetarian Times, January 1998
PER MUSHROOM: 105 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT), 9G CARB.; 0 CHOL.; 340MG SOD; 2G FIBER.


List of Ingredients




3 tb Olive oil
2 tb Tamari or soy sauce
6 lg Portobello mushrooms; stems
-removed, (finely chop 1/2
-cup stems and reserve)
1 TO; (up TO)
2 tb White wine (or apple juice)
2 md Onions; diced
2 Cloves garlic; minced
2 tb Chopped fresh rosemary OR
2 ts Dried rosemary
2 tb Chopped fresh thyme OR
2 ts Dried thyme
1 md Yellow bell pepper; diced
1 md Red bell pepper; diced
1 tb White wine vinegar
ts ;salt to taste

Recipe



Preheat oven to 350 degrees.

In small bowl, mix 2 tablespoons oil and soy sauce. Rub mushroom caps with mixture. Place on baking sheet and bake for 15 minutes. Set aside. Reduce oven temperature to 300 degrees.

In large skillet, heat remaining tablespoon oil over medium-high heat.
Add wine, onions, garlic, rosemary and thyme. Cook, stirring often, until onions are soft, about 5 minutes. Add bell peppers and reserved chopped mushroom stems and cook, stirring often, 5 minutes. Stir in vinegar and salt. Reduce heat to low and cook, stirring occasionally, 10 minutes. Remove from heat and let cool slightly.

Fill mushroom caps with mixture and place on baking sheet. Just before serving, bake until heated through, about 10 minutes. Serve warm.