This recipe comes again from one of my favourite e-zines WWRecipes, and the wonderful man who puts it together, Chef Joe...
Chef Joe's Comments: Portobello mushrooms are so rich in flavor and texture that they
satisfy even the most devout meat lover. This recipe calls for
two mushrooms per serving, but you might consider serving just
one as a delightful brunch or luncheon dish.
Stuffed Portobello Mushrooms
8-12 large Portobello mushrooms, at least
5 inches (12 cm) in diameter
2 Tbs (30 ml) olive oil
3-4 red bell peppers (capsicums), seeded and chopped
3-4 green bell peppers (capsicums), seeded and chopped
4-6 cloves garlic, finely chopped
3-4 scallions (spring onions), green and white parts, chopped
1 onion, chopped
2 Tbs (30 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) shredded mozzarella cheese
1/2 cup (125 ml) crumbled goat's cheese
Remove the mushroom stems and chop. Set the mushroom
caps aside. Heat the olive oil in a large skillet over moderate
heat and saute the chopped stems, bell peppers, garlic, scallions,
and onion until tender, about 10 minutes. Stir in the herbs, salt,
and pepper and saute an additional 2 minutes. Spoon the mixture
into the mushroom caps and place on a lightly greased baking
sheet. Top with the cheeses and bake in a preheated 425F (220C)
oven for about 20 minutes, until the mushrooms are tender and
the cheeses have melted. Serves 4 to 6.
My tweaks: Since it's summer and the herbs are abundant here, I substituted fresh herbs for the dried at a 2 to 1 ratio, reduced the amount of salt and increased the amount of garlic slightly to taste... the last few times I've made it, I've had to eliminate the goat cheese because I'm pregnant and can't find a good pasteurized goat cheese, so I've experimented with the cheese a bit and used havarti, gouda and monteray Jack with good results...
I hope you enjoy this recipe as much as we do!
