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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