Stuffed Portabellini Mushrooms

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Stuffed Portobellini Mushrooms

 

Smaller versions of portobello mushrooms, portobellinis taste just as great and

are the perfect size to use in this stuffed mushroom recipe. A great vegan

appetizer for a Passover Seder dinner.

 

Ingredients

 

1 1/4 c. vegetable or no-chicken broth

1 clove garlic, minced

1/2 c. balsamic vinegar

6 portobellini or portobello mushrooms

1 cup matzah farfel

1 tsp. olive oil

1 tbsp. chopped fresh sage

1 tbsp. chopped fresh chives

1/4 tsp. salt

1/8 tsp. black pepper

cooking spray (or olive oil)

 

Makes 6 servings.

 

 

Preheat oven to 350°.

 

Combine 3/4. c. broth, vinegar and garlic in a small bowl, let stand 15 minutes.

Strain through a sieve over a small saucepan to reserve garlic. Bring vinegar

mixture to a boil, and cook until reduced to 6 tbsp (about 6 minutes). Keep

warm.

 

 

Remove the brown gills from the mushrooms using a spoon, and discard gills.

De-stem the mushrooms, finely chop stems and set aside.

 

Heat oil in a large nonstick skillet over med high heat. Add farfel , cook for 4

minutes or until lightly browned, stirring frequently. Stir in the reserved

garlic, chopped mushroom stems, chives, sage, salt and pepper. Cook for 2

minutes. Remove from heat, stir in 1/2 c. broth. Keep warm.

 

Place the mushroom caps, stem sides up, on a baking sheet coated with cooking

spray or a little olive oil.

 

Bake at 350 for 10 minutes or until tender. Divide farfel mixture evenly among

mushroom caps and drizzle 1 tbsp of vinegar mixture over each serving. Garnish

with sage leaves, if desired.