Sunday, May 13, 2012

Baked Stuffed Portobello Caps


6 Portobello mushroom, about 4" in diameter
1 teaspoon coarse salt
1/2 cup red bell pepper, finely diced
1 tablespoon Italian parsley, finely diced
1 teaspoon fresh thyme, finely chopped
2 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
Arugula, leaves for garnish
Cooking over very low heat, combine the oil and garlic together in a skillet until the garlic is soft and aromatic, but hasn’t begun to brown. Add the red pepper flakes to the garlic and remove the skillet from the heat.
Carefully clean the mushrooms with a brush making sure to remove any dirt. Carefully cut the mushroom stem so that it’s flush with the cap. Set the stems aside. With a brush, lightly coat the mushroom caps with ½ of the oil mixture. Be sure to coat both sides of the cap. Set the caps gill side up on a baking sheet. Sprinkle the caps with a ½ tsp. of salt.
Use a paring knife to peel the mushroom stems. Cut the peeled stems into a fine dice and place in a medium sized bowl. Stir the diced red peppers, parsley and thyme into the bowl. Add the rest of the oil and garlic mix, ½ tsp. salt and pepper to the bowl and mix well. Let the stem mixture stand about 1 hour or until it starts getting juicy. Toss the mixture occasionally.

Preheat the oven to 450 degrees. Place a rack in the upper third of the oven. 
Spread the stuffing mixture evenly among all the mushroom caps. Bake until the caps are tender, about 10-15 minutes. Place the cooked caps on a warm platter and garnish with the arugula. Serve immediately.


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