Saturday, February 18, 2012

Stuffed Portobello Mushrooms with Panko

Mushrooms can be one of those polarizing foods.  Some love 'em, some hate 'em.  I love them and thought I'd try my luck with Portobello mushrooms.  It's a fairly simple meal that takes about 45 minutes from start to finish.  I don't usually measure my ingredients that much when I make food so these amounts are approximate.  

2 portobello mushroom caps
1/4 red onion
2 cloves garlic
1/4 cup sun dried tomatoes
1 kale leaf
1/4 red bell pepper
1/3 cup vegetable broth
1 cup panko
1/2 cup Daiya cheddar shreds
1 tsp Earth Balance original spread 
olive oil
salt and pepper to taste

1. Preheat oven to 400ºF

2. In a food processor or blender, blend onion, garlic, sun dried tomatoes, kale, red pepper, vegetable broth, 2/3 cup panko, 1/4 Daiya, salt and pepper into a chunky mixture

3. De-stem mushroom caps and scrap gills out

4. Brush olive oil on a pan or on tin foil on a pan and place the mushroom caps in the pan.

5. Fill caps with the mixture

6. Place in oven for about 20 minutes

7. Mix remaining Daiya and panko with the Earth Balance spread

8. Top with the Daiya/panko mixture and broil for a few minutes until the 'cheese' is melted and the panko crumbs start browning


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