Wednesday, April 1, 2015

Stuffed Portobello Mushrooms

2 portobello mushroom caps
1/4 red bell pepper, diced
2 tablespoons chopped sun dried tomatoes
1/2 cup zucchini, chopped
1 clove garlic, minced
1/2 cup toasted panko breadcrumbs
1/4 cup toasted walnuts, chopped
red wine vinegar
olive oil
salt & pepper

  1. Cook zucchini with the garlic until tender.
  2. Mix all ingredients in a bowl and season with salt and pepper. Mix in a few dashes of the vinegar.
  3. Rub a little olive oil on the mushrooms. Lightly season with salt and pepper.
  4. Fill each mushroom cap with the filling and drizzle olive oil on top. Leftover filling can be arranged around the mushrooms.
  5. Bake in the oven at 350 degrees for about 25 minutes. 

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