My Favorite Meatless Meal
Sometimes I'm just in the mood for something a little lighter for dinner. Maybe I've had a late lunch, or a big lunch, or sometimes I'm just all stressed out and not all that hungry. With stuffed mushrooms, I don't miss the meat. They actually taste kind of like meat to me, especially the large portabella mushrooms.
For the above mushrooms, I cleaned and took the stems out of the mushrooms, and then baked the mushroom caps upside down for a few minutes at 375. I sauteed the chopped mushroom stems, some chopped green onion, and some chopped garlic in butter, and poured the accumulated juice from the mushroom caps into the saute mixture. I added some cream cheese to the mixture, stuffed the mushrooms, topped them with a mixture of crushed, seasoned croutons and grated parmesan cheese, and baked them for a few minutes longer.
For the stuffed portabella mushrooms above, saute together in butter or olive oil:
Chopped onion
Chopped garlic
Chopped mushroom stems
Mix together in a small bowl:
Toasted bread crumbs
Chopped parsley
Mario Batali Four Cheese Blend
Clean the stem and gills from the mushrooms. Drizzle the caps with a little olive oil. Place on a baking sheet, cap side up, in a 350 degree oven for about 5 minutes. Flip the mushrooms over and continue to cook for about 5 more minutes. Pour the juice that will collect in the mushrooms over the breadcrumb mixture and add in the sauteed ingredients. Stuff the mushrooms, drizzle with a little olive oil, and return to the oven until the desired degree of doneness. I like them to be firm, so I don't cook them much longer. Top with some extra cheese and slide them under the broiler for a few seconds.
