Inspired by this recipe, I decided to make these not only dairy-free but also vegetarian. I think you have a lot of jiggle room with the ingredients that you decide to add. I used what I had left in my fridge – leeks, garlic, sundried tomatoes, celery. I was even out of eggs, but this still came out great. I forget how much I like these mushrooms – so meaty. Must try this again and play. (PS – be sure to check out the photos of preparing this dish on the website.)
Stuffed portobello mushroom caps
2 whole portobello mushroom caps
1/4 teaspoon crushed red pepper flakes
3 stalks celery
4 cloves garlic
3 sundried tomatoes (not packed in oil)
3 sprigs rosemary
3/4 cup white wine (or substitute stock/broth)
3 slices sandwich bread, toasted and cubed
1/2 cup shredded soy cheddar cheese
Preheat oven to 450 degrees F.
Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a baking dish to coat. Place the mushroom caps in the baking dish, top down, drizzle with oil, and set aside.
Dice the leek, chop the celery and tomato, and slice the garlic as thin as you can get it. Remove the rosemary leaves from the stems and finely chop. Add the veggies, garlic, and rosemary to the skillet and saute until crisp-tender, about 5 – 7 minutes.
Add the wine to deglaze the pan and allow to cook for another 5 minutes. Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan. Taste it and add salt and freshly ground pepper as needed. The stuffing mixture should seem a little wet.
Mound stuffing mixture into mushroom caps. Sprinkle with a little extra shredded cheese. Bake at 450 degrees F. for 30 – 40 minutes, or until the portobello is tender and the stuffing is golden brown. Makes 4 servings.