Its been almost a month since returning from my trip to Europe and I still haven’t posted the final journey, a day in Paris. That will come, maybe.
In the meantime, a delicious vegetarian dish (which could be made even better with some pan-fried diced bacon) featuring our favourite – the portobello mushroom. Great as a starter, or even a main dish alongside a fresh green salad.
Stuffed Portobellos Mushrooms with Panko Topping
Recipe adapted from Stefano Faita
4 medium portobello mushrooms
knob of butter
salt and freshly ground pepper, to taste
dash olive oil
1/2 a red onion, finely chopped
1 garlic cloves, finely chopped
1 small zucchini, finely chopped
1 red bell pepper, finely chopped
sprig of parsley
handful panko crumbs and Parmesan cheese
Remove the stems from the portobello mushrooms and finely chop. Set aside. Heat pan over medium high heat and add dash of butter. When butter begins to bubble, cook mushrooms until they begin to soften, about 2 minutes on each side.
Lightly salt the mushrooms. Let mushrooms drain on paper towel to remove excess liquid, gill side down.
Heat olive oil in same pan. Add onion, garlic, chopped mushroom stems, zucchini, red pepper, thyme and parsley. Sauté the vegetables until tender, about 5 to 10 minutes.
Stuff the mushroom caps with the vegetables. Sprinkle panko crumbs and Parmesan on top. Place under grill until panko crumbs are toasted.