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Baked Stuffed Portobello Caps
Preparation info
- Serves
6
Appears in
Published 2001
Large portobellos fairly cry out for dramatic whole-cap presentation. Here, a simple mince of the stems, herbs, and bell pepper adds flavor and color and prevents the caps from drying out as they bake. Serve with crusty bread as an appetizer, or to accompany grilled meat or fish.
Ingredients
1 tablespoon 3 tablespoons ¼ teaspo
Method
- Combine garlic and oil in small skillet. Cook over low heat to flavor oil but not to brown garlic, about 5 minutes. Add chilli flakes. Remove from heat.
- Holding each mushroom upright by its stem, tap tops of caps to dislodge dirt from gills. Carefully cut off stems flush with caps. Clean gills with a soft brush. Paint caps sparingly with half the garlic oil—fir
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