Seasoned and stuffed with a gluten-free mixture of eggplant, peppers and tomato, these Portobello mushrooms make a wonderful main or side dish, and have been popular with both my vegetarian and vegan friends alike.
Even my carnivorous friends enjoy them. =)
In the past, I’ve prepared them both with regular or dairy-free cheese, and when served as an appetizer (with smaller mushrooms), I have even served them without any cheese at all. (Though personally I prefer them with the cheese.)
- eggplants (peeled and chopped into small cubes or pieces) - 2 large
- olive oil (or another cooking oil of your choice) - 1 Tablespoon
- Butter or non-dairy butter (for sauteing the mushrooms) -
- minced garlic - 1 Tablespoon
- minced onion - 1 cup
- minced red bell pepper - 1 cup
- can of tomato paste - 6 oz.
- dry Basil - 1 teaspoon
- sea salt - 1 teaspoon*
- ground pepper - 1/2 teaspoon
- red wine vinegar - 1 teaspoon
- pine nuts - 1/2 cup
- **Portobello mushrooms -
- Mozarella Cheese (or non-dairy version) -
Preheat oven to 375 degrees Fahrenheit and spray or grease a cookie sheet.
Using a melon baller or a spoon, remove the stem and gently scrape the inside of the mushroom, leaving a thick shell. Saute each side in butter (or non-dairy butter) for approximately a minute. Less if using smaller mushrooms, otherwise they will lose their shape. Set them on the prepared cookie sheet.
Then saute the garlic in oil until slightly golden, before adding the minced onions and red bell pepper. Cook until the onion is soft and slightly browned. Add the eggplant, stirring constantly until it changes color (to a greenish shade). Follow the eggplant with tomato paste, vinegar, basil, salt and pepper and blend well. Simmer over a low heat (continuing to stir) until the eggplant is tender. Finally, mix in the pine nuts.
Fill the mushrooms and top with grated or sliced mozzarella cheese (or a vegan variety - like Daiya). Bake in the oven for approximately 30 - 35 minutes for the larger Portobello mushrooms, 15 - 20 minutes for the smaller (2 - 2 1/2") Portobello mushrooms, and approximately 8 - 10 minutes for hors d'oeuvre sized mushrooms. The mushrooms should be tender to the fork, and the cheese should have melted and turned a lovely, golden brown.
** This recipe makes: four - 5" Portobello mushrooms, OR eight - 2 1/2" stuffed Portobello mushrooms, OR approximately sixteen button mushrooms.