Stuffed Portobello Mushrooms Caps
Ingredients
6 Portabello Mushrooms
1/4 cup of Toasted Pinenuts
Package of Baby Spinach, finely chopped
1/2 cup of Red Bell Pepper, finely chopped
1/4 cup of Sundried Tomatoes, finelychopped
1/4 cup of Kalamata Olive, finely chopped
1 cup Feta Cheese, crumbled
4 garlics gloves, minced
1 cup Sweet Onions, finely chopped
1/4 cup of panko or breadcrumbs
Herbs (Thyme, Rosemary, Sage, basil ...)
Extra Vigin Olive Oil
Balsamic Vinegar
Salt and Pepper
Preparation
Clean the mushrooms with soft mushroom brush or with a dry paper towel. Do not wet/wash the mushrooms.
Twist the stems of each mushrooms to remove and reserve the stems. Do not discharge the stems.
Season the caps with salt and pepper. Brush mushrooms caps with extra virgen olive oil.
Pre heat the oven on 400F.
Cut the tip of the mushrooms stems. Chop all the mushrooms stems finely.
Saute Onion and garlic until translucent. Add chopped mushrooms stems, red bell pepper, and sundried tomatoes for about 5 minutes. Add spinach and cook until wilted, about 1 minute.
Place all the sauted veggies in a bowl and let it cool down. Add panko, toasted pinenuts, fetacheese, and Kalamata Oilves.
Drizle the veggy mixtures with Aceto Balsamico (Balsamic Vinegar), crak fresh black pepper, and salt to taste. Be easy with the salt.
Fill each cap with the mixtures
Bake for 12 minutes!
You are going to love it!!
Share the recipe on Facebook with your friends if you like it....
As always from my heart....
Sarabelle Sylva
