|Conventional ||15 Mins||20 Mins||35 Mins
|TurboChef ||10 Mins||
- 2 ea. of Portabella mushrooms, large caps
- 3 tbsp. of olive oil
- 2 c. of fresh spinach, shredded
- 6 oz. of red onion, sliced into 1/8" strips and caramelized
- 4 to 5 slices of roasted red pepper
- 2 tsp. of fresh garlic, minced
- ½ tsp. of salt
- ½ tsp. of pepper
- ¼ c. of pine nuts
- ½ c. of Parmesan Reggiano cheese, grated
- ½ c. of Manchego cheese, shredded
Portabella Mushrooms have a very ‘meaty’ texture and pair nicely with beef. This dish can even be served as a vegetarian entrée or an appetizer.
Turn Turbochef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Stuffed Portabella Mushroom’. Press ‘START’ to begin the preheat cycle.
To prepare the Stuffed Portabella Mushroom, begin by cutting the red onion into ¼” thick strips and caramelizing over medium heat in a sauté pan with 1 tablespoon butter or olive oil for about 10 minutes. Next clean the mushrooms, and remove stems and gills and set aside. Mean while, cut spinach into ¼” thick strips. In mixing bowl place spinach, caramelized onions, garlic, salt, pepper, pine nuts and parmesan cheese, then toss with 1 tablespoon of olive oil until well mixed. Brush baking dish with remaining tablespoon of olive oil and place mushroom tops, top side down on a sheet pan. Place 2 mounds of spinach mixture into the mushroom caps, top with 4-5 slices of roasted red pepper, and sprinkle with Manchego cheese. Place in the oven.
Press ‘START’ again and bake under ‘Stuffed Portabella Mushroom’ for 2½ minutes. Cut into halves to serve as a side dish or quarters to serve as an appetizer. Serve one cap per person if serving as an entrée.