vegetarian stuffed mushrooms for two
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.
Blue Ribbon Recipe
Good golly miss Molly, these stuffed mushrooms are incredible. This is packed with vegetables that all complement each other. Bread crumbs absorb some of the moisture and add texture and flavor. These stuffed portabellas are so hearty no one will ever believe they're vegetarian. A perfect blend of Italian flavors, the mushrooms are rustic, delicious, hearty, and have a meaty texture.
Ingredients
- 2 large portabella 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 cloves garlic, finely chopped
- 1/2 cup pasta sauce (your choice)
- 1/4 cup red wine
- 1/4 cup bread crumbs, seasoned
- 1/2 cup black olives, sliced
- 2 large basil leaves, chopped
- - salt & pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
- - olive oil
How To Make vegetarian stuffed mushrooms for two
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Step 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 degrees for 15 minutes. Remove from the oven and set aside. -
Step 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.
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Step 3Add the red peppers and cook an additional 2 to 3 minutes.
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Step 4Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
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Step 5Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
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Step 6Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. 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.
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Step 7Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
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Step 8Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
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Step 9Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.
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