Mushrooms Stuffed with Vegetable Filling
Description
This recipe won't take much time. Stuffed mushrooms are best served with a loaf of bread and a crisp salad.
Instructions
- 1
Step 1
1. Preheat the oven to 230°C. Wipe the mushrooms with a paper towel and scrape out the inside with a spoon. Drizzle the baking dish with olive oil so it coats the entire dish. Place the portobellos in the dish, drizzle with oil, and set aside.
- 2
Step 2
2. Fry the sausage in a large shallow skillet with a small amount of olive oil and red pepper over medium heat.
- 3
Step 3
3. While the sausage is cooking, dice the onion, fennel, bell pepper, celery, and garlic. Strip the leaves from the rosemary stems and chop finely. Add the vegetables, garlic, and rosemary to the pan and sauté with the sausage until cooked through, about 5–7 minutes.
- 4
Step 4
4. Add the wine and cook for another 5 minutes.
- 5
Step 5
5. Cut the toasted bread into cubes. Add grated cheese and the bread cubes. The bread cubes should absorb all the liquid. Add salt and freshly ground black pepper to taste (or more red pepper).
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Step 6
6. Add a lightly beaten egg. The mixture should be slightly moist.
- 7
Step 7
7. Spoon the prepared vegetable filling into the portobello caps. Sprinkle grated cheese on top.
- 8
Step 8
8. Bake in the oven for 35–40 minutes, until the mushrooms are tender and the filling is golden brown.