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EC’s Mini {Red Pepper Stuffed} Mushrooms

Posted Jun 10 2011 8:12am

It’s been awhile since I’ve posted a recipe. The truth is, for awhile I thought I might give up posting them altogether. Because-let’s be honest-I’m no gourmet chef. And when it comes to my favorite things to make, it’s pretty hard to top {ontherun} Carrot Cake .

If a blogger wanted to go out with a bang, that would definitely be the way to go.

But then the other night, EC helped me create something that was both so incredibly delicious and simple to make, I thought I would be doing you all a disservice not to share it. The only problem – EC. As you may remember from the {Ontherun} Carrot Cake recipe , he has a “thing” against sharing {what he thinks should be} family recipes. And he doesn’t quite understand why I have this need to give away all my secrets.

Portobello mushroom.jpgPhoto via cyclonebill on Flickr

But with a few threats to never cook him dinner again a little convincing, he agreed to let me share it – on two conditions. The first is that despite all the really simple recipes you read on this blog, if you ever come over for dinner, let’s just both pretend that I made you something incredibly complicated.  You know, because I’m such a great cook and all. The second, is that I am going to tell you that these amazing stuffed mushrooms contain a secret ingredient*. Because every recipe sounds cooler when you say there’s a “secret ingredient”, don’t you think?

 

EC’s Mini {Red Pepper Stuffed} Mushrooms

stuffed mushrooms_1

The star of the recipe is this balsamic glaze that EC found at our local grocery store. It is thick and syrupy with a slightly sweet taste – and I would go so far as to say that this is the best balsamic I’ve ever tasted! Worth every penny (and believe me, it cost quite a few of them).

balsamic glaze

SInce I don’t usually advocate for buying a specific, slightly expensive ingredient for a recipe, you could probably substitute the glaze for a balsamic reduction . The key is that the balsamic you use should be thick and syrupy, without the usual acidic taste.

  • 2 packs of mini portobello mushrooms, whole
  • 1 roasted red pepper (I just used a jar, but you could roast your own )
  • Olive oil
  • Gorgonzola cheese
  • 4 – 5 leaves of basil
  • 3 cloves of garlic
  • 1/4 cup breadcrumbs
  • Balsamic Glaze
  • Secret ingredient*

 

stuffed mushrooms ingredients

1.) Preheat oven to 400 degrees and cover a large baking sheet with aluminum foil.

2.) Wash your mushrooms and remove stems. Place in a bowl and drizzle a little olive oil (~2 tsp) over top. Mix well to coat evenly.

3.) Line up on baking sheet, stem side down. Cook for 8 – 10 minutes, until mushrooms start to brown.

4.) Meanwhile, start chopping! Chop the garlic, basil, and roasted red pepper up into very small pieces.

5.) Slowly heat 1 TBS of olive oil (enough to cover the bottom) and chopped garlic in a small frying pan over medium heat for 1 – 2 minutes until soft. Add in basil and red peppers. Saute over medium heat for another 1 – 2 minutes, stirring frequently. Finally, add in your breadcrumbs and ~ 1/4 cup Gorgonzola (more or less depending on how cheesy you would like the dish). Stir and heat until cheese has softened and mixture has started to clump together.

6.) Remove mushrooms from the oven, flip so that the stem side is now facing up. With a small teaspoon, stuff each mushroom with the filling. Sprinkle a drop of balsamic glaze on each mushroom cap.

7.) Return to oven and bake for another 10 minutes, until the filling is golden brown.

8.) Remove from oven, place on serving dish, and add a drizzle of balsamic glaze. Enjoy!

 

stuffed mushrooms_2

 

*There is no secret ingredient. But do me a favor and don’t tell EC. Ok?

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