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Recipes
Baked Stuffed Portobello Caps
Baked Stuffed Portobello Caps
Baked Stuffed Portobello Caps
Portobello mushroom caps are stuffed with bell pepper, Italian parsley and fresh thyme and topped with Feta cheese.
Recipe By:
Mardiweb.com
Prep
10 min
|
Total
25 min
|
Serves
6
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Mushrooms and Truffles
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Ingredients
2
tablespoons
olive oil
1/2
teaspoon
minced garlic
1/4
teaspoon
red pepper flakes
6
portobello
mushroom, about 4" in diameter
1
teaspoon
coarse salt
1/2
cup
red bell pepper, finely diced
1
tablespoon
italian parsley, finely diced
1
teaspoon
fresh thyme, finely chopped
1/4
teaspoon
freshly ground black pepper
arugula, leaves for garnish
1/4
cup
feta cheese
Instructions
Combine oil and garlic in a small skillet. Cook over very low heat until soft and aromatic, not browned. Add red pepper flakes and remove from heat.
Hold mushroom upright and tap to dislodge dirt. Clean with a soft brush. Gently cut the stem flush with the cap, reserving the stem. Paint the caps sparingly with about 1/2 the oil mixture outside then inside. Set gill-side up on a baking sheet. Sprinkle with 1/2 tsp. of the salt.
With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl. Stir in diced red pepper, parsley and thyme. Add remaining oil mixture and remaining 1/2 tsp. salt and pepper. Let stand until somewhat juicy, about 1 hour, tossing occasionally.
Set rack in upper third of oven and preheat to 450 degrees. Divide the stuffing among the caps, spreading evenly. Bake until tender throughout, 10 to 15 minutes. Transfer to a warm platter, top with the Feta and garnish with arugula. Serve hot
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