Marinated Stuffed Portobella Mushrooms
Recipe: #23847
May 26, 2016
Categories: Side Dishes, Appetizers, Mushrooms, Brunch Mothers Day, Oven Bake, Vegetarian, Wine, Vegetarian Dinner, more
"Thses are lovely served as a side dish with almost any meal. Great for brunch. The original recipe is from the BC Liquor Control Board magazine. They had them served with creamy white beans on the side and salmon. Cook time includes 30 minute marinade time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (284.5 g)
- Calories 312.7
- Total Fat - 25.9 g
- Saturated Fat - 8.1 g
- Cholesterol - 22.1 mg
- Sodium - 724.6 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 3 g
- Sugars - 3.5 g
- Protein - 4.1 g
- Calcium - 69.9 mg
- Iron - 1.4 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pre-heat oven 350F
Step 2
Place cleaned mushroom caps in a shallow baking dish, lightly oiled, large enough to hold them in a single layer
Step 3
Stir together minced garlic cloves, 4 tablespoon olive oil, Chili flakes, wine & rosemary
Step 4
Lightly paint the outside of the caps with the oil mixture and pour the remaining into the caps, set them aside for 30 minutes
Step 5
Meanwhile in a large skillet warm the remaining 1 tablespoon oil over medium heat
Step 6
Add leek and cook until softened and just starting to brown (about 5 minutes)
Step 7
Stir in the roasted peppers, onions and chopped mushroom stems
Step 8
Cook until any liquid has evaporated (about 3 minutes)
Step 9
Remove skillet from heat and stir in parsley and crumbs
Step 10
Season with salt & pepper
Step 11
Spoon the stuffing into the mushroom caps
Step 12
Bake until warm & stuffing is lightly browned (12-15 minutes)
Tips
No special items needed.
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