Baked Stuffed Portobello Caps

Name: Baked Stuffed Portobello Caps
Yield: Serves 6
Ingredients: 1 tablespoon kosher salt; 6 portobello mushrooms (about 4 inches in diameter); 1 tablespoon minced parsley leaves; ½ cup fine-diced red bell pepper; 1 tablespoon minced garlic; ¼ teaspoon chilli flakes; 3 tablespoons olive oil; Arugula, baby mustard, or mizuna leaves; ¼ teaspoon coarse-ground pepper; 1 tablespoon minced thyme leaves; Arugula, baby mustard, or mizuna leaves; Arugula, baby mustard, or mizuna leaves

Preparation info

Serves
6

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 minced garlic
3 tablespoons olive oil
¼ teaspo

Starter
Vegan

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