Bought 4 large portabella mushrooms the the other day and stuffed them. They came out pretty good. Thought some of you would enjoy the recipe. The picture does not do justice to how these tasted and smelled.
3 Large Portabella Mushrooms
1/2 small Onion diced
1/4 Pablano Pepper diced
fat pinch Rosemary
fat pinch ground Black Pepper
pinch of salt
2 or 3 tablespoons parmesan cheese
2 or 3 tablespoons bread crumbs
Port Wine but not necessary
1 Tablespoon Butter
Grated Chihuahua cheese for the top.
Cut the stems out (but keep them) of 2 of the mushrooms and place the caps gill side up on a cookie sheet or baking pan. Set aside. Pour a glass of port wine and have a taste.
Take the stems and the 3rd mushroom and dice it small.
Heat butter in a pan and sautee the onions until clear then add the diced mushrooms. Sweat them down until reduced by more than half.
Add the Pablano Pepper, Rosemary, Black Pepper and Salt and heat through. Add breadcrumbs and Parmesan cheese and stir until cheese is melted a little.
Take sauteed mushroom mixture and pile it on the inside of the 2 caps and top with grated Chihuahua cheese or whatever cheese you like.
Place on grill or in oven until cheese on top has melted and mushroom has softened. Serve with port wine.