Stuffed Portobello Mushrooms

[Guest guest]

Submitted to SDA Veg Recipes2 by Nancy B.

 

---------- Recipe via Meal-Master v8.06

 

Title: Stuffed Portobello Mushrooms

Categories: Appetizer, Vegan

Yield: 6 Servings

 

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 TO; (up TO)

2 tb White wine (or apple juice)

2 md Onions; diced

2 Cloves garlic; minced

2 tb Chopped fresh rosemary OR

2 ts Dried rosemary

2 tb Chopped fresh thyme OR

2 ts Dried thyme

1 md Yellow bell pepper; diced

1 md Red bell pepper; diced

1 tb White wine vinegar

ts ;salt to taste

 

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.

 

From Organica Garden in Mamaroneck, N.Y.

136 Mamaroneck Ave., Mamaroneck, NY 10453

 

Magazine: Vegetarian Times, January 1998