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.
1Brush 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.
2While 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.
3Add 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.
4Add 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.
5Add the basil, sliced olives and breadcrumbs to the mixture and combine. add salt and pepper to taste and the option crushed red pepper flakes.
6Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
7Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
8Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.