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Sweet and Spicy Stuffed Portobellos Recipe

You'll need a knife and fork to dig into these hearty portobellos topped with sauteed sliced mushrooms, goat cheese, pesto and sun-dried tomatoes.—Gilda Lester, Millsboro, Delaware

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Sweet and Spicy Stuffed Portobellos Recipe

Prep: 25 min. Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1 pound sliced baby portobello mushrooms
4 shallots, peeled and sliced
1 jalapeno pepper, seeded and chopped
1/4 teaspoon crushed red pepper flakes
5 tablespoons olive oil, divided
1/4 cup white wine or chicken broth
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
8 large portobello mushrooms, stems removed
8 ounces fresh goat cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/4 cup prepared pesto
Fresh basil leaves, optional

Directions

In a large skillet, saute the sliced mushrooms, shallots, jalapeno and pepper flakes in 2 tablespoons oil until mushrooms are tender. Add the wine, mustard, Worcestershire sauce, soy sauce and honey; cook 3-4 minutes longer or until slightly thickened.
Brush whole mushrooms with 2 tablespoons oil. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until tender.
Fill mushroom caps with shallot mixture. Combine the goat cheese, tomatoes and pesto; spoon over the tops. Bake for 5-7 minutes or until heated through. Drizzle with remaining oil; garnish with basil if desired. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 stuffed mushroom equals 252 calories, 17 g fat (5 g saturated fat), 21 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Sweet and Spicy Stuffed Portobellos in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p34

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.