At the end of January, Carlo and I went to Portland, OR to see some friends. On our second night there, our friend Danica made some stuffed mushrooms for us. They were good, but they didn’t come out as she intended. It was mostly cheese with mushrooms topped with breadcrumbs.
Using what she created, I got inspired to do my own take on stuffed mushrooms by creating this recipe. I don’t like to brag, but I’m rather proud of how it turned out. They were really good. Carlo doesn’t even care for mushrooms, but he liked this dish. He’s even taking some for lunch tomorrow.
- 4 portabello mushroom caps
- 1 tbsp of extra-virgin olive oil
- Salt & pepper
- 1/2 c. of Italian breadcrumbs
- 1/4 c. of chopped red pepper
- 1 garlic clove, minced
- 4 slices of Asiago cheese
- 1/2 c. of marinara sauce
- 1/2 tbsp of oregano
- 1/2 tbsp of crushed red pepper
- 1 to 1 1/2 c. of shredded fresh mozzarella cheese
- 1 tbsp of grated Pecorino Romano or Parmesean cheese I used Pecorino Romano cheese tonight, since we have a good size wedge of it. If you don’t have that, Parmesean will work fine.
- Preheat oven to 425 degrees
- Brush mushroom caps with olive oil and sprinkle with salt & pepper
- Roast in oven for 10 minutes
- Mix together bread crumbs, chopped red pepper and garlic
- Remove caps from oven and flip them over
- Evenly top caps with bread crumb mixture
- Place 1 slice of Asiago cheese on top of mushroom
- Spoon 2 tablespoons of marinara sauce on top of Asiago slice
- Sprinkle oregano and crushed red pepper over sauce
- Add shredded mozzarella, then Parmesean cheese
- Place mushrooms back in oven for 10 minutes
With each bite, both Carlo and I thought that there was a good balance with the spices I used. The combination of the cheeses also really complemented the flavor of the mushroom.
I served this dish with some whole wheat pasta. However, I’m thinking this can be plated with some roasted asparagus with pine nuts. I’m going to do that next time.