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.
INGREDIENTS 4 SERVINGS
- 1 package (25 grams) organic brown gravy mix (club house)
- 4 tomatoes (about 500 g)
- 8 large Portobello mushrooms (about 680 g) , stems removed
- 4 tablespoons (60 milliliters) olive oil , divided
- 2 green onions , thinly sliced
- 1/2 cup (125 milliliters) grated Parmesan cheese
- 1/3 cup (75 milliliters) panko or other dried bread crumbs
- 2 teaspoons (10 milliliters) Basil Leaves
- 2 teaspoons (10 milliliters) red wine vinegar
- 3/4 teaspoon (4 milliliters) Minced Garlic
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1 Prepare gravy as directed on package, set aside and keep warm.
- 2 Preheat oven to 425°F (220°C). Finely chop tomatoes and let drain in sieve at least 10 minutes.
- 3 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.
- 4 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 bread crumbs, basil, vinegar, garlic and salt. Spoon mixture into each mushroom cap; top with remaining cheese. Bake until golden and hot, about 10 minutes.
- 5 Serve mushrooms with warm gravy.
• Reserved mushroom stems can be used to make stock.