Bruschetta-Topped Mushroom “Steaks”
By: Club House Kitchens
Made With:
Dense and “meaty” Portobello mushrooms are a satisfying switch from steak, and are extra-delicious topped with a tomato-based bruschetta-inspired stuffing. Serve with mashed potatoes or rice, if desired, or with spinach salad with chopped cooked bacon or pancetta.
Dense and “meaty” Portobello mushrooms are a satisfying switch from steak, and are extra-delicious topped with a tomato-based bruschetta-inspired stuffing. Serve with mashed potatoes or rice, if desired, or with spinach salad with chopped cooked bacon or pancetta.
Key products
Instructions
Instructions
- Prepare gravy as directed on package, set aside and keep warm.
- Preheat oven to 425°F (220°C). Finely chop tomatoes and let drain in sieve at least 10 minutes.
- Meanwhile, brush mushroom caps all over with half of the oil; place, cut side down in single layer on greased rimmed baking sheet. Bake in oven until slightly softened, about 8 minutes. Let cool slightly; drain off any liquid. Wipe baking sheet dry and grease again. Pat mushrooms dry. Turn and place, cut side up, on baking sheet.
- Transfer drained tomatoes to bowl; stir in remaining 2 tbsp (30 mL) of the oil, the onions, all but 2 tbsp (30 mL) of the cheese, the breadcrumbs, basil, vinegar, garlic and salt. Spoon mixture into each mushroom cap; top with remaining cheese. Bake until golden and hot, about 10 minutes.
- Serve mushrooms with warm gravy.
Kitchen Tip: Reserved mushroom stems can be used to make stock.
