While enjoying my morning coffee last Sunday (which rarely happens, because I wake up just in time for lunch or I’m still hungover ), mom handed me these beautiful portobello mushrooms she bought recently. “Do something with it!”
I’ve never cooked portobello mushrooms in my life. I’m scared of cooking with ingredients that I love for fear of bastardizing them. I did my time on Google and helpful friends gave tips on Twitter (bake them with some mozzarella and basil). I wanted to do more since my mom was making an a nearly epic Sunday lunch (steak, sautéed potatoes with jamon serrano, salad with orange slices and blueberry feta cheese), so I scrounged around our pantry for other ingredients to use. I ended up doing a simple stuffed version!
First, I had to remove the stem and the gills carefully (I youtubed that part since I’ve never done it before. Thank God for the internetz). Then I drizzled them with equal parts of olive oil and balsamic vinegar, sprinkled with salt and pepper, and baked for 10 minutes at 350 F degrees.
I chopped some green pepper and onions, sautéed them with olive oil, butter, garlic, a bit of the balsamic mixture, fresh basil, salt, and pepper. I made sure they’re still a bit crunchy though because I hate soggy peppers.
Then I mixed some grated cheese in a bowl. I found Gouda and Manchego, then mixed it with Quickmelt. I put the peppers and onions first then sprinkled the cheese on top. Added a bit of parsley on top and baked it for 10 minutes.
I managed to not mess it up. It was a good lunch 🙂