Sweet and Spicy Stuffed Portobellos |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You'll need a knife and fork to dig into these hearty portobellos topped with sauteed sliced mushrooms, goat cheese, pesto and sun-dried tomatoes.Gilda Lester, Millsboro, Delaware Ingredients:
1 pound sliced baby portobello mushrooms |
4 shallots, peeled and sliced |
1 jalapeno pepper, seeded and chopped |
1/4 teaspoon crushed red pepper flakes |
5 tablespoons olive oil, divided |
1/4 cup white wine or chicken broth |
2 tablespoons dijon mustard |
1 tablespoon worcestershire sauce |
1 tablespoon soy sauce |
1 tablespoon honey |
8 large portobello mushrooms, stems removed |
8 ounces fresh goat cheese |
1/2 cup chopped oil-packed sun-dried tomatoes |
1/4 cup prepared pesto |
fresh basil leaves, optional |
Directions:
1. In a large skillet, saute the sliced mushrooms, shallots, jalapeno and pepper flakes in 2 tablespoons oil until mushrooms are tender. Add the wine, mustard, Worcestershire sauce, soy sauce and honey; cook 3-4 minutes longer or until slightly thickened.
2. Brush whole mushrooms with 2 tablespoons oil. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until tender.
3. Fill mushroom caps with shallot mixture. Combine the goat cheese, tomatoes and pesto; spoon over the tops. Bake for 5-7 minutes or until heated through. Drizzle with remaining oil; garnish with basil if desired. Yield: 8 servings.
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