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| Large portobellos are so meaty and satisfying, it's the perfect vehicle for pasta topped stuffing. |
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| Tiny star pasta called stelline, tossed with garlic, red, yellow and orange peppers, fresh herbs and cheese of your choice. For a nice light lunch or dinner, it's delicious served with a salad, or you can have it as a side dish to accompany your favorite protein, either way you'll love it, and it looks pretty too! |
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| The topping could be made in advance then arranged on the mushrooms at the last minute. In a small pan drizzled with olive oil add minced garlic, finely diced red, yellow and orange diced peppers. Stir in fresh herbs like basil and parsley and your favorite shredded cheese, I used romano and asiago. Toss in your precooked tiny pasta. The mushrooms I slightly precooked in a 425 degree oven until they started to wilt a little. Top each mushroom with the pasta mixture, then place under the broiler for up to 5 minutes or until the topping is golden or mushrooms are warmed through. |
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| Portobellos also make a fantastic meatless lasagna, stack three high and fill each cap with a layer of marinara then top with a mixture made up of of ricotta, grated romano, mozzarella, asiago, basil and parsley. Prepare mushrooms as above. Spoon more marinara over the top and bake for around 15 minutes in a 400 degree oven or just until warmed through. Buon Appetito! |
