| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
tb |
Tamari or soy sauce |
| 6 |
lg |
Portobello mushrooms; stems removed |
|
|
(finely chop 1/2 cup stems and reserve) |
| 1 |
tb |
White wine; up to 2 |
| 2 |
md |
Onions; diced |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Chopped fresh rosemary or 2 tsp. dried |
| 2 |
tb |
Chopped fresh thyme or 2 tsp. dried |
| 1 |
md |
Yellow bell pepper; diced |
| 1 |
md |
Red bell pepper; diced |
| 1 |
tb |
White wine vinegar |
|
|
Salt to taste |
INSTRUCTIONS
6 SERVINGS VEGAN
Once exotic, portobello mushrooms are now farmed in the United States and
are easy to find in most supermarkets. Their large, meaty caps and woodsy
flavor make them ideal for stuffing. Serve as a first course, side dish or
entree.
Preheat oven to 350 degrees.
In small bowl, mix 2 tablespoons oil and soy sauce. Rub mushroom caps with
mixture. Place on baking sheet and bake for 15 minutes. Set aside. Reduce
oven temperature to 300 degrees.
In large skillet, heat remaining tablespoon oil over medium-high heat. Add
wine, onions, garlic, rosemary and thyme. Cook, stirring often, until
onions are soft, about 5 minutes. Add bell peppers and reserved chopped
mushroom stems and cook, stirring often, 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. Just before
serving, bake until heated through, about 10 minutes. Serve warm.
PER MUSHROOM: 105 CAL.;2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0
CHOL.; 340MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 100
Converted by MM_Buster v2.0l.
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