Recipe: Cheesy Stuffed Portobello Mushrooms

Serves 4.

This quick, easy stuffing is a simple mix of sautéed onion, red bell peppers, chopped olives and a handful of shredded mozzarella and Parmesan cheese. Feel free to vary the ingredients and use what you have on hand. The only trick is to sear the caps in a hot oven to concentrate the juices and flavors. From Beth Dooley.

• 4 large portobello mushrooms

• 3 tbsp. olive oil

• 1 large shallot, diced

• 1 small red bell pepper, seeded and diced

• 1/4 c. white wine or stock

• 1/2 c. dried breadcrumbs or panko

• 1/4 c. shredded mozzarella cheese

• 2 to 3 tbsp. shredded Parmesan cheese

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Remove the stems from mushrooms and reserve for stock or another use. Using a teaspoon, scrape out and discard the gills on the underside of the mushroom caps. Place caps cut side down on the baking sheet and roast for about 5 minutes. Turn the caps over and continue roasting another 5 minutes. Remove and set aside. Reduce oven temperature to 350 degrees.