Gorgonzola Stuffed Portabella With Angel Hair and Sauteed Veggie

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

I like this recipe because it gets ahh's and is different. Not that i am a vegetarian but it makes for a great dish. I invented it one day at my job where i am a head chef and we create everyday

Ingredients:

4 large portabella mushrooms (stem removed and tender part chopped and added to veggies)

8 tablespoons italian dressing

2 tablespoons gorgonzola

8 slices provolone cheese

4 teaspoons romano cheese (grated)

1 medium zucchini

1 medium yellow squash (summer)

1 teaspoon chopped shallot

1 teaspoon chopped garlic

1 small onion, chopped (white or red)

4 teaspoons olive oil

1/4 cup marsala wine

1/4 cup v8 vegetable juice

1/8 cup chopped fresh basil

8 ounces angel hair pasta, cooked

salt and pepper

Directions:

1. marinate the portabella caps in italian dressing while chopping rest of ingredients after chopping veggies grill or sautee portabella until tender.
2. put gorgonzola and one (1) slice of provolone on the gills of the mushroom.
3. put in 300 degree oven to melt.
4. put olive oil in the pan and heat to sautee.
5. add shallots and garlic, do not brown.
6. add squash, onion and mushroom stems.
7. when aldante' add marsala (watch for flames).
8. add v-8.
9. add basil.
10. pinch of salt and pepper.
11. toss in pasta to heat.
12. turn evenly to plates (4).
13. place one (1) slice of provolone over pasta and veggies.
14. top with grilled stuffed portabella.
15. sprinkle with romano.

By RecipeOfHealth.com