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Stuffed
Portobello Mushrooms
Preheat oven to 350 degrees. In small bowl, mix olive oil &
soy sauce. Rub mushroom caps with mixture. Place on baking sheet
& bake for 15 minutes. Set aside. Reduce oven temp. to 300
degrees.
In
large skillet, heat 1 tsp. olive oil and add wine, onions, garlic,
rosemary & thyme. Cook, stirring often, until onions are
soft (about 5 minutes). Add bell peppers and reserved stems
and cook, stirring another 5 minutes. Stir in vinegar and salt.
Reduce heat to low and cook, stirring occasionally, 10 minutes.
remove from heat and let cool slightly. Fill mushroom caps with
mixture and place on baking sheet. Bake about 10 minutes. Serve
immediately.
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Ingredients
2 medium onions, diced
3 tbsp. olive oil
2 tbsp. tamari/soy sauce
6 large portobello mushrooms, destemmed (finely chop 1/2c.
stems and keep them on reserve)
1-2 tbsp.white wine
2 tbsp. fresh thyme, chopped (or 2 tsp. dried)
2 tbsp. fresh rosemary, chopped (or
2 tsp. dried)
salt
to taste
1 med. yellow bell pepper, diced
1
med. red bell pepper, diced
Serves
4
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