Ever wake up with your shoes on, mystery bruises, someone else’s cell phone in your bra or with one foot in the pizza? - You MUST be fun! You deserve to know how to make these!
I stuff little guys( whhhaaaaat?) for dinner parties, ORRR you can stuff and serve an entire portobello as a vegetarian entree. Or just stuff whatever you want- with permission of course.
Try shrooms. these ones.
Serves 4:
4 large portobellos
1 shallot, minced.
1 pint of baby bellos, with stems, roughly chopped
1/4 cup of mayo
1/2 cup parmesan, grated or whatever you want.
1/2 cup of bread crumb
1/2 cup walnuts
small bunch of tarragon, roughly chopped.
olive oil
sea salt
1. Preheat oven to 350. Clean and stem portobellos, chop stems and add to the baby bellos. On parchment lined tray line up shrooms, cappy side up, coat with olive oil and pinch of sea salt, roast for 10 minutes.
2. Stove top, in large heavy bottomed skillet, over medium heat, add a drizzle of olive oil and your shallots, saute for a few minutes and add your chopped shrooms, adding more oil if needed. Saute for 10 minutes, remove from heat and add the rest of the ingredients, mix, season to taste.
3. Fill your large portobellos with plenty of filling. Throw ‘em back in the oven and bake for 10 more minutes. Top with extra parm and tarragon if you so desire.
* Make this GF with GF breadcrumbs
