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- Zilinski
- Kitchen
Zilinski Stuffed Portabellas
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Image Credit to Vectorilla
I'm one of those yo-yo dieters, and this little number was on the calorie restrictive diet. You can eat six of these stuffed portabellas and not break the diet, or even come close to breaking the diet. Plus, they're friggin delicious. Insanely so. Even when you're not starving yourself!
Ingredients
- 4-6 huge portabellas
- ¼ c. Italian dressing
- ¼ c. balsamic vinegar
- 6 large sundried tomatoes, minced
- 2 TBS minced garlic
- 1⁄8 c. minced shallot
- ½ c. Italian bread crumbs
- 3 minced fresh basil leaves
- 2 TBS fresh thyme
- Salt and pepper
- Cooking spray
Directions
- Remove the stems from the mushrooms and put them aside. I save them for omelettes and salads. Remove the gills, too. In a gallon freezer bag, combine the dressing and vinegar, then add the mushroom caps. Let them marinate for an hour. Flip the mushroom bag over halfway through the marinating so that both sides of the caps get marinade on them.
- Take the mushrooms out of the bag, but don't throw away the marinade. Spray a large cookie sheet with cooking spray, and put the mushrooms on the sheet, stem-side up. Broil for five minutes.
- In a bowl, mix the tomatoes, garlic, onion, bread crumbs, basil, thyme, and salt. Add a tablespoon of marinade at a time until the mix is moist, but not wet.
- Stuff mushrooms with mix. Broil for five to ten more minutes, until the filling is hot.
- Serve immediately.
