I just can’t get enough of serving up mushrooms to my clients and guests.
They are hearty, can be made in advance, and gradually reheated, and they are packed with satiating flavors, that leave people satisfied.
These stuffed portabella mushrooms make an excellent main course… I don’t think you will be disappointed.
4 large portabella mushrooms, gills and stem discarded
Magic Mushroom Seasoning:
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground
Preheat oven to 400 degrees.
In a small mixing bowl, combine all Magic Mushroom Seasoning ingredients and use a fork to combine. Set aside. On a non-stick baking sheet, lay out all mushrooms, belly up, and generously sprinkle each mushroom with Magic Mushroom Seasoning. Place in oven for 30 minutes on middle rack.
Note: If not serving immediately, they can be stored in the fridge for 2-3 days, in an airtight container, if layered between paper towels to collect moisture.
Garden Fresh Filling:
2 cups small red onion, roughly diced (about 1 small onion)
1 cup red bell pepper, roughly diced (about 1/2 large pepper)
1 cup yellow bell pepper, roughly diced (about 1/2 large pepper)
1 cup celery stalks, roughly diced (about 3 stalks)
2 tbsp capers
1 cup fresh parsley, loosely packed
1 tbsp olive oil (optional)
Heat a medium skillet to high heat. Combine onion, bell peppers, celery and sea salt and dry sauté for 90 seconds (meaning– not using oil). Turn heat down to low and cover until vegetables are sweating. Uncover, and turn up the heat again to high, and sauté. Continue to do this for 5-8 minutes, or until vegetables are tender, and just barely charred at the edges. Turn off stove and remove skillet from heat. Stir in red chili pepper flakes, capers and parsley. Allow to come to room temperature.
Make ahead of time and store in a container in the fridge until ready to use. Can be served at room temperature, or hot. Add olive oil when ready to serve. Plate mushrooms for serving, and then scoop a hearty amount of your veggie mixture into each.
Note: If not serving immediately, they can be stored in the fridge for 2-3 days, in an airtight container.
When about ready to serve, place mushrooms on an oven safe dish, and generously portion out heaps of Garden Fresh filling mixture into each mushroom. Mushrooms and filling can be kept in the oven on 200 degrees for 8-12 minutes, to reheat, or enjoy immediately.
Optional: Drizzle each mushroom with 1/4 tsp olive oil when ready to serve to avoid heating oil.
Another Note: Extra garden fresh mixture tastes great tossed into salads, pastas, grain-dishes and a variety of dishes. 🙂 🙂