VEGETARIAN STUFFED PORTOBELLO MUSHROOM CAPS

VEGETARIAN STUFFED PORTOBELLO MUSHROOM CAPS image

Categories Mushroom Vegetable Side Bake Sauté Vegetarian Quick & Easy

Yield 8

Number Of Ingredients 14

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Ingredients

4 cloves of garlic, finely chopped
1 medium yellow onion, diced
3 cups of zucchini, diced
2 medium tomatoes, diced (approximately 2 cups)
1 can of great Northern beans, drained
2 tablespoon of sherry
1 cup of vegetable broth
8 sprigs of thyme, tied in a bundle with string
2 cups of seasoned croutons
1½ teaspoons of kosher salt
½ teaspoon of pepper
8 large Portobello mushroom caps, cleaned
8 tablespoons of freshly grated parmesan (goat cheese may also work wonderfully)
*Balsamic reduction (do not leave out this item)

Steps:

Preheat oven to 400 degrees Grab a large saucepan. On medium heat, add 1 tablespoon of canola oil. Once the pan is hot, add in the garlic, onion and zucchini, and occasionally stir for approximately 8 minutes. Then, add the sherry and cook for a couple (2-3) minutes more. Add in the tomatoes, thyme, beans, vegetable broth, and reduce the heat to low. Cover the saucepan and cook for 15 minutes on low. Remove the lid and stir. Now, cook uncovered (still on low) for 10 minutes to help reduce the liquid. Remove the bundle of thyme. Turn off the heat, and incorporate the croutons, 1½ teaspoons salt and ½ teaspoon pepper. Stir until well incorporated, and let the mixture sit for about 10 minutes, or until the croutons are no longer crunchy. Grab a sheet pan, and lightly coat the mushroom caps with olive oil and sprinkle with some salt and pepper. Turn the cap upside down so that the well of the cap is ready to be filled. Then, fill each cap with approximately 2/3 cup of the filling, and sprinkle each cap with approximately 1 tablespoon of parmesan. Bake the mushroom for 16 to 18 minutes at 400 degrees. On each plate, generously decorate with the balsamic reduction (feel free to drizzle a bit on the mushroom itself if you prefer), and place one mushroom cap on each plate for presentation. *Balsamic reduction can be found in the same aisle as your balsamic vinegar, but it is completely different as it has a much thicker consistency and also has some sweetness. Don't worry- you aren't wasting the bottle on just this recipe. It can be used nicely in dressings, marinades and more.