Stuffed Portobello Caps

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            FOOD FUNNY
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Reader Debra Smith writes, "Here is a cute little joke for you."

A green olive and a black olive were playing on a table. The green
olive fell off of the table so the black olive shouted down, "Hey, are
you alright?" The green olive hollered back, "Ol-live!"

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            TODAY'S RECIPE
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Portobello mushroom caps make a dramatic presentation when
stuffed as in this simple recipe.

Stuffed Portobello Caps

1/4 cup (60 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1/2 tsp (2 ml) hot chile flakes (optional)
4-6 large portobello mushrooms, stems removed and reserved
2 red bell peppers (capsicums), cored and finely chopped
2 green bell peppers (capsicums), cored and finely chopped
3 Tbs (45 ml) chopped fresh parsley
1/2 tsp (2 ml) dried thyme or 1 tsp (5 ml) fresh, chopped
Salt and freshly ground pepper to taste

Heat the oil in a small saucepan over moderate heat and saute
the garlic and optional chile flakes for 3 minutes. Brush the mushroom
caps on both sides with half the oil mixture and place gill-side up on
a baking sheet. Chop the reserved mushroom stems and combine
with the remaining oil and the remaining ingredients. Divide the mixture
between the mushroom caps and bake in a preheated 450F (220C)
oven until cooked through, about 15 minutes. Serves 4 to 6.
Received on Thu Jul 21 11:33:11 2005