Recipe: Baked Stuffed Portobello Caps

Baked Stuffed Portobello Caps

Serves 6

Large portobellos fairly cry out for dramatic whole cap presentation. Here, a simple mince of the stems, herbs, and bell pepper adds flavor and color and prevents the caps from drying out as they bake. Serve with crusty bread as an appetizer, or to accompany grilled meat or fish.

1 teaspoon minced garlic
3 tablespoons olive oil
1/4 teaspoon chilli flakes
6 portobello mushrooms (about 4 inches in diameter)
1 teaspoon kosher salt
1/2 cup fine-diced red bell pepper
1 tablespoon minced parsley leaves
1 teaspoon minced thyme leaves
1/4 teaspoon coarse-ground pepper
Arugula, baby mustard, or mizuna leaves

1. Combine garlic and oil in small skillet. Cook over low heat to flavor oil but not to brown garlic, about 5 minutes. Add chilli flakes. Remove from heat.

2. Holding each mushroom upright by its stem, tap tops of caps to dislodge dirt from gills. Carefully cut off stems flush with caps. Clean gills with a soft brush. Paint caps sparingly with half the garlic oil-first outside, then inside. Set gill side up on a baking sheet. Sprinkle with 1/2 teaspoon salt; set aside to marinate.

3. Peel mushroom stems, then cut into fine dice. Combine in a bowl with bell pepper, parsley, and thyme. Add the remaining garlic oil, salt, and pepper. Let stand an hour or so, until somewhat juicy, tossing occasionally.

4. Preheat oven to 450 degrees F. Divide stuffing among caps, spreading evenly. Set baking sheet on upper rack in oven. Bake until mushrooms are tender throughout—10 to 15 minutes. Serve hot.

Vegetables from Amaranth to Zucchini:
The Essential Reference
by Elizabeth Schneider
Morrow Cookbooks/HarperCollins Publishers
Hardcover, 804 pages
$60.00; $89.95 (CAN)
ISBN: 0688152600

About the Book

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Kate's Global Kitchen: A Portobello Passage from "Vegetables from Amaranth to Zucchini"

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This page created April 2002

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