Yield: 1 Servings
|2 tablespoons||Vegetable oil; divided use|
|5 larges||Portobello mushrooms; (4-5 inches in diameter) or 6-8 small portobellos, stems removed|
|2 \N||Chipotle chilies in adobo sauce; see cook's notes|
|3 tablespoons||Oyster sauce|
|1 medium||Red onion; diced|
|1 \N||Red bell pepper; cored and seeded, diced|
|1 \N||Yellow bell pepper; diced|
|¼ \N||Anaheim or mild green chili; cored and seeded, diced|
|\N \N||Salt and pepper to taste|
|1 cup||Shredded Monterey Jack cheese|
Notes: From Orange County Register.
Cook's notes: Canned chipotle chilies in adobo sauce are sold at Hispanic markets and some supermarkets.
Preliminaries: Heat oven to 400 degrees.
1. Use 1 tablespoon olive oil to brush on both a baking sheet and on rounded sides of mushrooms. Place mushrooms rounded side down in a single layer on prepared sheet.
2. Puree chipotle chilies and oyster sauce in either a blender or food processor fitted with the metal blade. Lightly brush mixture on the gills (the inside of the bowl of the mushroom). Remember that the chipotles (smoked ripened jalapenos) are spicy.
3. Heat remaining 1 tablespoon of oil in a large skillet over medium heat.
Add onion, bell peppers and chili. Cook until onions and peppers are softened. Remove from heat and season with salt and pepper. Spoon mixture into mushrooms.
4. Bake in preheated oven for 5 minutes. Sprinkle on cheese and bake 2-3 more minutes.
Presentation: Allow mushrooms to rest for 3-5 minutes before serving.
If serving as an appetizer, cut large portobellos into pie-shaped wedges.
Small portobello pizzas can be served whole. They make a great garnish for tossed green salads.
Yield: 5-8 servings
Nutritional information (per serving): 187 calories, 12½ grams fat, 5⅕ grams saturated fat, 20 milligrams cholesterol, 558 milligrams sodium, 60 percent calories from fat
Source: adapted from "The Portobello Cookbook" by Jack Czarnecki (Artisan, 1997, $14.95)
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 28, 1998