The breeze is crisp with the chill of autumn; golden trees adorn the hillside announcing the end of summer sun and tank tops. Though your oven may be wooing you to rekindle your love of baking, there’s still plenty of good grilling weather left before the grill covers come out. Healthier than a stuffed baked potato and quicker to make, Portabella Mushrooms with Vegetable Stuffing cook in only 8-10 minutes once the stuffing is prepared and can be kept warm in the oven even longer if your steak isn’t quite done.
Don’t have a grill? That’s okay, you can put them in a 350° oven for 10 minutes instead (your summer-neglected oven will be happy). The filling is already cooked, so you’re just looking for the mushroom to soften and the blue cheese to melt. Oh yeah, there’s blue cheese mixed into the vegetables—why not, right? Meaty tasting portabellas stuffed with sautéed zucchini, red pepper, onion, celery, garlic, and savory blue cheese pair nicely with grilled or roasted meats of any kind. Of course, these palm sized mushrooms will hold any favorite combination of vegetables or herbs you can toss in a sauté pan and crown with cheese, but this is a delicious start.
Want to make it a meal by itself? Replace part of the vegetables with quinoa, browned sausage, or chopped prosciutto and serve two mushrooms per person. Oh yeah, that’s good stuff right there!