Recipe of Mozzarella Stuffed Portobello Mushrooms

Broccoli Rabe With Portobello Mushroom

Saute celery, onion and reserved chopped mushroom stems, adding salt, pepper and/or seasonings.

Recipe Summary Broccoli Rabe With Portobello Mushroom

I have had complaints (Okay...my wife) about the way I used to cook broccoli rabe in oil because I use a lot of garlic and it was too heavy and oily. Check out this version - Lightly steamed broccoli rabe combined with portobello heads - niiiiiice. This recipe yields wonderful broccoli rabe in oil, combined with delicious portobellos, but since the broccoli is cooked separately it is not so heavy with oil. Really nice. Still use plenty of garlic though!!!!

Ingredients | Mozzarella Stuffed Portobello Mushrooms

½ cup extra-virgin olive oil

3 cloves garlic, minced

½ cup red onion, chopped

3 sprigs fresh thyme, chopped

2 portobello mushroom caps, cut into 1/4-inch pieces

sea salt and freshly ground black pepper to taste

2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces

¼ cup grated Parmesan cheese, or as needed

Directions

Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.

I like to use a mortar and pestle to grind my peppercorns. Once they are mashed and fine, I add sea salt and then again mash everything until I have a pre-made salt/pepper mix that we keep in a spice dish or ramekin near the stove. Very convenient for any dish that requires both salt and pepper. Experiment with your ratio until you find how you like it. I like it when the color is like sand.

Info | Mozzarella Stuffed Portobello Mushrooms

prep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Broccoli Rabe With Portobello Mushroom

Side Dish, Vegetables,

Images of Mozzarella Stuffed Portobello Mushrooms

Mozzarella Stuffed Portobello Mushrooms : Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella.