Portobellos Stuffed With Roasted Vegetables
Published March 21, 1998
- Total Time
- 4 hours
- Rating
- Comments
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Ingredients
3 small tomatoes, halved
5 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh thyme, plus more for garnish
1 ¼ teaspoons salt
¼ teaspoon freshly ground black pepper
4 small (4- to 5-inch) portobello mushrooms, stems removed
4 ounces chanterelle mushrooms
4 ounces shiitake mushrooms, stems removed
2 small red onions, each cut into 8 wedges
Nutritional analysis per serving (4 servings)
14 grams carbs; 217 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 4 grams fiber; 623 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 250 degrees. Place the tomatoes cut-side down on a baking sheet and roast for 3 hours. Remove from the oven and slice each half in half again and set aside.
- Step 2
Raise the oven temperature to 375 degrees. In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt and pepper to make a vinaigrette. Add portobellos and toss until thoroughly coated. Place portobellos, gill-side down, on a baking sheet. If the chanterelles are large, halve or quarter them; cut the shiitakes into thick slices. Add the chanterelles, shiitakes and onions to the bowl with the vinaigrette and toss until thoroughly coated. Transfer the mushrooms and onions to another baking sheet. Place both baking sheets in the oven and roast until very tender and nicely browned, about 35 to 40 minutes.
- Step 3
Place the portobellos gill-side up on a platter. Combine the tomatoes with the mushroom-onion mixture. Divide the mixture among the portobello caps, mounding it in the middle of each. Reheat briefly in the oven if necessary, garnish with thyme and serve immediately.
Private Notes
Comments
After roasting the tomatoes, I removed the skin, more for appearance sake when mixed with the mushroom-onion mixture.
Made this for a dinner party as a side to Bolognese pasta and as an entree option for vegetarians. It was a big hit with everyone. Not sure if it’s worth the time (roasting tomatoes for 3hrs) or the money (chanterelles are not inexpensive) for a regular weeknight dinner. Next time might substitute with canned whole stewed tomatoes and with whatever other mushrooms are in season. But definitely can’t go wrong with portobello mushrooms.