Heritage Stuffed Portobellos
Stuffing them with cereal flakes instead of breadcrumbs to stuff them with an herb-scented mix for an elegant entrée that will satisfy vegetarians and non-vegetarians alike.
Serves 8
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 4 large Portobello mushrooms (about 4-inch diameter; if mushrooms don't have stems, substitute 1/4 lb button mushrooms for the stems.)
- 2 Garlic Cloves, large
- 1 Onion, small, peeled and quartered
- 1 cup Nature’s Path® Heritage Flakes Cereal
- 1 cup Parsley leaves and thin stems, tightly packed
- 2 tbsp. Olive Oil, plus more for coating mushrooms
- 2 tbsp. Romano cheese, grated (for a vegan version, substitute nutritional yeast to taste)
- 1 tsp Dried Oregano
- 3/4 tsp Salt
- Black Pepper, Freshly ground , to taste
Directions:
- Place rack in middle of oven and preheat to 400F. Brush a baking sheet lightly with oil.
- Wipe any grit from mushrooms with a damp cloth or paper towel. If portobellos have stems, carefully snap them off; trim and chop stems. Use a teaspoon to scrape gills from caps; discard gills.
- With motor of food processor running, drop garlic into feed tube and finely chop. Scrape down sides and add onion, mushroom stems (or button mushrooms; see note below), cereal, parsley, oil, 1 tablespoon cheese, oregano, salt, and pepper to taste.
- Brush mushroom caps lightly with oil. Place on baking sheet. Divide filling among caps. Sprinkle remaining cheese on top.
- Bake until mushrooms are easily pierced with a skewer, 13 to 15 minutes. Set under the broiler until tops are lightly browned, 1 to 2 minutes. Serve as an entrée or side dish.
