Vegetarian Stuffed Mushrooms for Two

George Levinthal

By
@ChefGeoLevi

This was a last minute decision for dinner and all I had to shop for was a few of the ingredients to match up with what I already had at home. Lots of great veggies and a little cheese. A delicious combination of flavors that anyone can enjoy. If you're a vegan you can leave off the cheese and you can enjoy this dish too. It's warm and comforting and makes for a great dinner and it's meat free. An Italian inspired meal.


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Comments:

Serves:

2

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 large
portobella mushrooms, stems and fins removed
1 medium
shallot, peeled and diced
1/4
sweet, red pepper, diced
1/2
zucchini, diced
1/2
yellow squash, diced
1/4
japanese eggplant, diced
2 - 4
cremini mushrooms, diced
3 clove
garlic, finely chopped
1/2 c
pasta sauce (your choice)
1/4 c
red wine
1/4 c
bread crumbs, seasoned
1/2 c
black olives, sliced
2 large
basil leaves, chopped
salt & pepper to taste
1/2 tsp
crushed red pepper flakes (optional)
1/2 c
shredded mozzarela cheese
olive oil

Directions Step-By-Step

1
Brush both sides of the Portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 deg. for 15 minutes. Remove from the oven and set aside.
2
While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
3
Add the red peppers and cook an additional 2 to 3 minutes. Then add in the eggplant, zucchini and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
4
Add the mushrooms, garlic and red wine and cook for 3 to 4 minutes. Lower the heat to medium-low, add the pasta sauce and let simmer for about 5 minutes until everything a thoroughly. Transfer to a medium sized bowl.
5
Add the basil, sliced olives and breadcrumbs to the mixture and combine. add salt and pepper to taste and the option crushed red pepper flakes.
6
Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
7
Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
8
Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy