Stuffed Portabello Mushrooms
Ingredients:
Portabello mushrooms
5 garlic cloves
Olive oil
8 Sun-dried tomatoes
½ C Italian flavored bread crumbs
Balsamic vinegar to taste
Thinly sliced mozzarella
Instructions:
Origin of recipe: A re-creation by Nancy Amoroso Binger after having these tasty treats at La Familigia in Smithtown with the Haci family in June of 2002. This was the first time we met Elif’s family and Izzy and Paul ordered enough food for an Army!! You can stuff them with almost anything you like…give it a try!
Portabello mushrooms
5 garlic cloves
Olive oil
8 Sun-dried tomatoes
½ C Italian flavored bread crumbs
Balsamic vinegar to taste
Thinly sliced mozzarella
Instructions:
- Scoop out the insides gently of the large mushroom caps and cut off the stem. These can be placed in the food processor container.
- Mince 5 garlic cloves with the mushroom insides and then sauté that in a small amount of olive oil.
- While the mushroom/garlic mixture is cooking, brush the cleaned mushroom caps with olive oil on the outside and inside. Set aside.
- Mince about 8 sun-dried tomatoes and add that to the mixture on the stove.
- Cook for about 2 minutes more or until tomatoes get soft.
- Now add about 1½ cups of Italian flavored breadcrumbs.
- Add a few drops of Balsamic vinegar for flavor and moisten the mixture so it will be easy to stuff the caps; make sure mixture is not dry.
- You may also add olive or pesto spread (a few teaspoons or to taste) to form a nice consistency.
- Stuff the caps and baked in an oiled shallow pan for 25 minutes at 350 degrees.
- Remove from oven and top with thin slices of mozzarella cheese. Broil till cheese melts and serve immediately.
Origin of recipe: A re-creation by Nancy Amoroso Binger after having these tasty treats at La Familigia in Smithtown with the Haci family in June of 2002. This was the first time we met Elif’s family and Izzy and Paul ordered enough food for an Army!! You can stuff them with almost anything you like…give it a try!