Tuesday, June 14, 2011

Thrifty Recipe: Slow-Cooker Stuffed Portobello Mushrooms

grilled portobello mushroom recipe
From the Reluctant Gourmet
I have been trying to plan at least one meatless meal per week, to be thrifty, but more importantly to try new things and hopefully eat more healthily. This recipe was a big winner. My 16-month old ate almost an entire stuffed mushroom by herself. My husband and I wished we could each have another one. I served it over couscous and with sweet potatoes.

Stuffed Portobello Mushrooms
From Make it Fast, Cook it Slow
and http://crockpot365.blogspot.com/2008/04/crockpot-stuffed-portabella-mushrooms.html

4 large portobello mushrooms (or two per adult, one per kid)
1 1/2 cups cherry tomatoes, chopped (Roma or another type would be more thrifty, but the cherry tomatoes were very crisp and tasty)
1/4 cup bread crumbs (I used packaged Progresso breadcrumbs but you could make your own)
4 tablespoons olive oil
1/4 cup balsamic vinegar
1/3 cup shredded parmesan cheese
1 tablespoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

With a knife, cut the stems off of the mushrooms, chop, and put in bowl. Scrape the gills out of the mushroom caps and add to bowl. Add tomatoes, bread crumbs, 3 tablespoons olive oil, vinegar, parmesan, salt, and pepper. Stir until combined.

Coat the bottom of the slow cooker with the remaining tablespoon olive oil. Divide filling between the mushroom caps, spooning it in. Lay mushrooms in the slow cooker, it's OK if they overlap.

Cover and cook on low for 4-7 hours (That's what the recipe says but mine were done after 2 hours, be sure to check on them. Don't be alarmed when the mushrooms shrink down in size as they cook.)

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