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Stuffed Bellies (Broiled stuffed Portobello caps)

  • Category: Side Dish, Vegetables
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 as a main course
  • Preparation Time: 15 minutes
  • Total Cooking time: 10 minutes

This is a simple and very filling recipe that uses the giant Portobello mushroom caps. These delicious and meaty mushrooms are almost a suitable and convincing alternative to beef or pork for those on a heart conscious diet. Being divine by themselves, brushed lightly with garlic infused olive oil and grilled for a couple minutes on each side and served hamburger style with lettuce, tomatoes, and sliced red onions in a sliced Kaiser bun. However this is a more elegant and non vegetarian approach to the classic stuffed mushrooms often found as an appetizer in Italian restaurants. I prefer to use the large Portobello caps but you can just as easily substitute the smaller baby Portobello mushrooms for an appetizer sized dish.

Amount Measure Ingredients
4 large Portobello mushrooms, stems removed and set aside
1 cup bacon, cooked and chopped (about 8 slices)
2 oz can crab meat, drained
2 oz canned tiny shrimp meat, drained
2 oz can diced Ortega chilies
1/4 cup unseasoned bread crumbs
3 Tbsp Clam dip
1/4 teaspoon black pepper (or to taste)
1 1/2 tsp Plant brand Garlic sauce (available at most supermarkets)
2 cups shredded mozzarella and parmesan cheese
3-4 Tbsp Extra virgin Olive Oil

To prepare:

Remove the stems from the Portobello caps and reserve. Wash the mushroom caps thoroughly and then pat very dry. Next, finely chop the mushroom stems and combine in a medium bowl with the chopped bacon, the crab and shrimp meat, chilies, bread crumbs and clam dip. Gently fold this mixture together then add in the black pepper and pepper sauce to taste then cover and set aside. Brush the mushroom caps with Olive oil over the tops and gills and set gill side up on a lightly oiled sheet pan. Spoon the stuffing mixture evenly among the mushroom caps just to the top of the caps. Cover with the shredded cheeses and place on an oven rack about 4-6″ underneath a preheated broiler. Cook for 7-10 minutes or until the cheese is well melted and slightly browned. Serve immediately with risotto, or garlic mashed potatoes and grilled summer squash.