These vegetarian stuffed portobello mushrooms are filling and delicious. I have eaten stuffed mushrooms a number of time as hors d'oeuvres but never as the main course. I roasted some vegetables and made a ratatouille soup to serve alongside. There are so many possibilities for stuffing these mushrooms...a sweet potato and pumpkin stuffing or even a baked marsala mac n' cheese and for the carnivores, sausage and peppers. Yum!
Prep Time: 15 Min
Cook Time: 45-50 Min
Ingredients
Mushrooms
- 4 large portobello mushrooms, gills removed
- balsamic vinegar
- olive oil
- 5 red potatoes, peeled and cubed
- 1/4 cup of organic ricotta cheese
- 2 tbs mascarpone cheese
- 1/4 cup of parmesan cheese and additional for topping
- garlic salt
- pepper
- 4 tbs of hazelnut milk (any milk or cream could substitute)
- panko breadcrumbs
- handful of feta cheese (optional)
Soup
- 1 small eggplant
- 3 tomatoes
- 1/2 cup of red onion
- 1/4 cup of white onion
- 1/2 cup of red pepper
- 2 zucchini
- 3 garlic cloves, minced
- olive oil
- 3 tbs of red wine vinegar
- salt/pepper to taste
- fresh basil
Directions
- Preheat oven to 400 F
- Bring a pot of salted water to boil, add the cubed potatoes, cook for about 15 minutes until tender
- Peel and slice the eggplant, place in a bowl of salted water and let soak for 10 minutes
- Meanwhile, chop the remaining vegetables (tomatoes, onions, red pepper, zucchini and garlic)
- Remove the eggplant from the water and drain on a paper towel
- Toss all of the vegetables in a little olive oil and spread out on a lightly greased baking sheet
- Sprinkle with salt/pepper and roast in the oven for about 25 minutes. Toss the vegetables around with a spoon once or twice to ensure even roasting
- Then add the portobellos to a large bowl with a couple tablespoons of olive oil and balsamic, set aside to let marinate
- Drain the potatoes, in a large bowl mash with cheeses and milk, add desired seasoning
- Lay portobellos in a lightly greased casserole dish. Fill with potato stuffing.
- Top potato stuffing with some breadcrumbs and parmesan cheese.
- When vegetables are roasted, remove from oven and reduce temperature to 375 F
- Bake mushrooms for 15 minutes
- Meanwhile, in a blender, puree the roasted vegetables with red wine vinegar and a pinch of fresh basil. Keep adding more vegetables as your puree making more room in the blender. If you need some liquid to help with consistency, you can add a little hazelnut milk or cream. Soup will be slightly chunky.
- When mushrooms are done, turn broiler on in oven and let broil for 1-2 minutes until breadcrumbs are golden.
- Serve mushrooms alongside the soup. Enjoy!
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