Stuffed Portobello Mushrooms

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                            FOOD FUNNY
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Kimberly Crosby of St. Petersburg, Russia writes:

Here is a food funny that my mom shared with me long ago. I love that
section of the ezine, and several of your recent "groaners" brought this
one to my memory. I thought maybe you would enjoy it.

The old Indian chief was ill, so he called for the medicine man. He came
to the chief immediately, checked him out thoroughly, and handed him a
10-inch leather strap with the instructions to cut off one inch each
day, boil it for an hour, and eat it. At the end of the ten days, the
chief, still very ill, called for the medicine man again and angrily
informed him, "The thong has ended but the malady lingers on."

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                            TODAY'S RECIPE
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Portobello mushrooms are so rich in flavor and texture that they satisfy
even the most devout meat lover. This recipe calls for two mushrooms per
serving, but you might consider serving just one as a delightful brunch or luncheon dish.

Stuffed Portobello Mushrooms

8-12 large Portobello mushrooms, at least
5 inches (12 cm) in diameter
2 Tbs (30 ml) olive oil
3-4 red bell peppers (capsicums), seeded and chopped
3-4 green bell peppers (capsicums), seeded and chopped
4-6 cloves garlic, finely chopped
3-4 scallions (spring onions), green and white parts, chopped
1 onion, chopped
2 Tbs (30 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) shredded mozzarella cheese
1/2 cup (125 ml) crumbled goat's cheese

Remove the mushroom stems and chop. Set the mushroom caps aside. Heat
the olive oil in a large skillet over moderate heat and saute the
chopped stems, bell peppers, garlic, scallions, and onion until tender,
about 10 minutes. Stir in the herbs, salt, and pepper and saute an
additional 2 minutes. Spoon the mixture into the mushroom caps and place
on a lightly greased baking sheet. Top with the cheeses and bake in a
preheated 425F (220C) oven for about 20 minutes, until the mushrooms are
tender and the cheeses have melted.
Serves 4 to 6.
Received on Sat Apr 3 12:49:45 2010