PORTOBELLO MUSHROOMS STUFFED WITH BRIAM

Name: PORTOBELLO MUSHROOMS STUFFED WITH BRIAM
Prep time: 15 min
Cook time: 50 min
Ingredients: 6 or 8 large portobello mushroom caps*; ⅓ cup extra virgin Greek olive oil; 1 large red onion (diced); 1 small potato (peeled and diced); 1 small eggplant (diced); 1 green or red bell pepper (seeded and diced); 1 medium zucchini (diced); 3 garlic cloves (minced); ½ cup dry white wine; ⅔ cup crushed canned tomatoes (drained); 1 Tbsp balsamic vinegar; 2 tsp dried Greek oregano (or more to taste); Salt and pepper to taste; ⅔ cup grated Parmesan or Romano (or grated vegan cashew-milk cheese)

PRAISE FOR THE PORTOBELLO Because they’re so substantial, fleshy and succulent, portobello mushrooms easily satisfy even the most tempting cravings for red meat. They’re nothing more than the mature form of button and cremini mushrooms. All of these mushrooms are, in fact the same species at different stages of maturity. Portobellos are rich in flavor, and their texture is meatier and less spongy than button mushrooms because as they grow they lose moisture and so become denser.. Because of their large size, they can be stuffed, baked, broiled, and grilled. Portobello mushrooms average around 6 inches across, with a dark brown color and firm texture.

RATING

SERVES

PREP TIME

15 min

COOK TIME

50 min

RECIPES

The Ikaria Diet

Print Recipe

Ingredients

6 or 8 large portobello mushroom caps*
⅓ cup extra virgin Greek olive oil
1 large red onion diced
1 small potato peeled and diced
1 small eggplant diced
1 green or red bell pepper seeded and diced
1 medium zucchini diced
3 garlic cloves minced
½ cup dry white wine
⅔ cup crushed canned tomatoes drained
1 Tbsp balsamic vinegar
2 tsp dried Greek oregano or more to taste
Salt and pepper to taste
⅔ cup grated Parmesan or Romano or grated vegan cashew-milk cheese

Instructions

If the mushrooms come with stems, remove, trim and chop them. Set the caps aside on a lightly oiled baking dish large enough to hold them in one layer. Preheat the oven to 350F/170C.
Heat the olive oil in a large skillet and cook the onion over medium heat until very soft, about 10 minutes. Add the potato, eggplant and bell pepper and stir to coat the oil. Cover and steam in the oil for about 5 minutes. Stir in the garlic.
Add the wine and as soon as it cooks off, add the tomatoes and balsamic vinegar. Raise heat and simmer for about 8 minutes until the juices have all cooked off. Season to taste with salt and pepper, remove from heat, and gently stir in the oregano.
Let the mixture cool. Then fill each of the portobello caps with a mound of the briam mixture. If you want, at this point, you can add the grated cheese.
Bake the mushrooms for about 20 minutes, until soft and the vegetables lightly browned and slightly charred. Remove and serve.