By Nora Dunne, Contributor
Serves 3 as an entrée or 6-8 as an appetizer
6 large portobello mushrooms, with stems
1 small red onion, chopped
3 cloves garlic, chopped
1/2 cup bread crumbs
1/2 cup feta cheese, crumbled
1/2 cup mozzarella cheese, shredded
1/3 cup basil pesto
Salt and pepper, to taste
Olive oil
1. Preheat oven to 350 degrees F.
2. Wash mushrooms well, then slice stems off and put aside. Brush mushroom caps with olive oil, salt, and pepper. Heat a large skillet on medium high heat, and cook caps for about 3 minutes on each side. When done, move caps to a baking sheet, face up.
3. Coat skillet with olive oil, then sauté onions, garlic, and chopped mushroom stems until lightly browned, 3 to 5 minutes on medium heat. Add breadcrumbs and cook mixture for another minute. Turn off heat and mix in half of the feta and mozzarella cheese.
4. Spoon stuffing into each mushroom cap. Top with remaining cheese and the pesto. Bake for 5 to 10 minutes, until cheese is melted and beginning to brown. Serve warm – whole as an entrée, or sliced in halves or quarters if an appetizer.
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