Monday, October 31, 2011

Stuffed Portobello Mushrooms

Mushrooms are one of our favorite foods! I feel as though fresh mushrooms go could with almost anything you make for dinner. I honestly think I'd even eat them on tacos if I ever thought of it. So Scott and I were really excited to try this recipe. There is quite a lot of prep work, but it is a crockpot recipe so not a whole lot of attention during the cooking is necessary. Definitely make the rice with these. Ours turned out almost soupy, and I kind of feel like it might be weird to eat these without anything else. But it would be good served with steak too. We had a hard time deciding how we felt about this recipe. It was a very different flavor than we are used to. I think it was the vinegar. Overall though, it was good-3/5. I'm just not sure if I'd make it again or not...maybe we'll try one more time to see.

Stuffed Portobello Mushrooms - adapted from Make it Fast, Cook it Slow by Stephanie O'dea
Total Time: 4 to 7 hours
Serves 2-3 adults

  • 4 large portobello mushrooms
  • 1 1/2 cups cherry tomatoes, chopped
  • 1/4 cup bread crumbs
  • 4 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1/3 cup shredded Parmesan cheese
  • 1 tablespoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-3 servings rice
Use a 6 quart oval slow cooker. With a paring knife, carefully cut the stems off the mushrooms. Chop the stems and put them in a mixing bowl. Use a spoon to scoop out the centers of each mushroom, and add to the bowl. Add the tomatoes, bread crumbs, 3 tablespoons olive oil, vinegar, Parmesan, basil, salt and pepper. Mix well and set aside. Spread the remaining 1 tablespoon of oil in the bottom of the slow cooker. Put mushroom caps on top of the oil. They will overlap a bit. Spoon the filling mixture on top of the mushrooms. Cover and cook on low for 4 to 7 hours. Serve with rice.
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