Playing with Portobello’s

Large portobellos are so meaty and satisfying, it’s the perfect vehicle for pasta topped stuffing. 
Tiny star pasta called stelline, tossed with garlic, red, yellow and orange peppers, fresh herbs and  cheese of your choice. For a nice light lunch or dinner, it’s delicious served with a salad, or you can have it as a side dish to accompany your favorite protein, either way you’ll love it, and it looks pretty too!
The topping could be made in advance then arranged on the mushrooms at the last minute.

  In a small  pan drizzled with olive oil add minced garlic, finely diced red, yellow and orange diced peppers. Stir in fresh herbs like basil and parsley and your favorite shredded cheese, I used romano and asiago. Toss in your precooked tiny pasta.
The mushrooms I slightly precooked in a 425 degree oven until they started to wilt a little.
Top each mushroom with the pasta mixture, then place under the broiler for up to 5 minutes or until the topping is golden or mushrooms are warmed through. 

Portobellos also make a fantastic meatless lasagna, stack three high and fill each cap with a layer of marinara then top with a mixture made up of of ricotta, grated romano, mozzarella, asiago, basil and parsley.
 Prepare mushrooms as above.
Spoon more marinara over the top and bake for around 15 minutes in a 400 degree oven or just until warmed through.

Buon Appetito! 

Signature