Marinated Stuffed Portobella Mushrooms

4
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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