Sweet and Spicy Stuffed Portobellos Recipe

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Sweet and Spicy Stuffed Portobellos Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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

Nutritional Facts

1 each: 252 calories, 17g fat (5g saturated fat), 21mg cholesterol, 428mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet and Spicy Stuffed Portobellos in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p34

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