Recipe: Herbed Veg. and Cheese Stuffed Portobello for Carol

Herbed Veg and Cheese Stuffed Portobello
This recipe was developed by April M. Lower, Culinary Apprentice, University of Notre Dame.

5 each Portobello Mushrooms, select, 3 " diameter
2 flz Virgin Olive Oil
2 oz Onion, fine dice
5 oz Shallots, fine dice
5 oz Carrots, fine dice
4 1/2 oz Celery, fine dice
5 oz Green Pepper, fine dice
All Reserved Mushroom Stems & Beard, chopped
1 tsp Fresh Sage, chopped
1 tsp Fresh Oregano, chopped
1 1/2 tsp Fresh Thyme Leaves
1 1/2 tsp Salt
1/4 tsp Ground White Pepper
1/8 tsp Ground Nutmeg
1 1/4 oz Fresh Breadcrumbs
5 oz Shredded Fontina Cheese
2 Tbsp Melted Butter

Wash the mushrooms under light running water. Remove the stems and the beard and reserve for Step 2. Heat the olive oil and saute the vegetables and reserved mushroom stems and beard until soft. Blend chopped herbs into vegetables. Season. Taste. Adjust. Add and blend in breadcrumbs to make a workable mixture. Remove from heat. Blend in cheese to make a workable mixture. Allow to cool. Fill each mushroom cap with 4 oz of the filling. Brush tops with a little melted butter and then bake off in a preheated 350F oven, approximately 15 minutes, until the tops are lightly browned and an internal temperature of 140F has been reached.

* Serve hot as an appetizer with roasted red pepper & basil sauce (recipe located in the Dips, Spreads & Sauces category).

* This herbed vegetable and cheese filling would also make a good stuffing for chicken or fish. The roasted red pepper and basil sauce would make an interesting accompaniment.

Yields: 5 stuffed portobello