VEGETARIAN STUFFED MUSHROOMS FOR TWO

Vegetarian Stuffed Mushrooms for Two image

Provided by George Levinthal

Time 1h

Number Of Ingredients 17

2 large portabella mushrooms, stems and fins removed
1 medium shallot, peeled and diced
1/4 sweet, red pepper, diced
1/2 zucchini, diced
1/2 yellow squash, diced
1/4 Japanese eggplant, diced
2 - 4 cremini mushrooms, diced
3 clove garlic, finely chopped
1/2 c pasta sauce (your choice)
1/4 c red wine
1/4 c bread crumbs, seasoned
1/2 c black olives, sliced
2 large basil leaves, chopped
salt & pepper, to taste
1/2 tsp crushed red pepper flakes (optional)
1/2 c shredded mozzarella cheese
olive oil

Steps:

1. Brush both sides of the portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 degrees for 15 minutes. Remove from the oven and set aside.
2. While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
3. Add the red peppers and cook an additional 2 to 3 minutes.
4. Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
5. Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
6. Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. Add the basil, sliced olives and breadcrumbs to the mixture and combine. Add salt and pepper to taste and the option crushed red pepper flakes.
7. Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
8. Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
9. Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.