Yield: 6 servings
|3 tablespoons||Olive oil|
|2 tablespoons||Tamari or soy sauce|
|6 larges||Portobello mushrooms; stems removed|
|\N \N||(finely chop 1/2 cup stems and reserve)|
|1 tablespoon||White wine; up to 2|
|2 mediums||Onions; diced|
|2 \N||Cloves garlic; minced|
|2 tablespoons||Chopped fresh rosemary or 2 tsp. dried|
|2 tablespoons||Chopped fresh thyme or 2 tsp. dried|
|1 medium||Yellow bell pepper; diced|
|1 medium||Red bell pepper; diced|
|1 tablespoon||White wine vinegar|
|\N \N||Salt to taste|
6 SERVINGS VEGAN
Once exotic, portobello mushrooms are now farmed in the United States and are easy to find in most supermarkets. Their large, meaty caps and woodsy flavor make them ideal for stuffing. Serve as a first course, side dish or entree.
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.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 100 Converted by MM_Buster v2.0l.