Recently I was able to make a dish that my wife and myself absolutely loved, “Three Cheese Mushroom Stuffed Mushroom”.
This is for two, change appropriately for number required.
Two large Portobella mushrooms
½ lb. baby Bella mushroom (small dice)
¼ medium size sweet pepper (fine dice)
¼ medium onion (fine dice)
¼ cup freshly grated Pecorino Romano cheese
¼ cup freshly grated Mozzarella cheese
2 slices Provolone cheese
Remove the stems and scrape the gills from the Portobella mushrooms.
In a skillet sweat peppers and onions till translucent. (you want a little crunch).
Add diced baby Bella mushrooms and heat till edges of mushrooms start to brown.
Remove from heat and let cool.
Add Romano and Mozzarella cheeses and mix.
Fill Portobella mushrooms and cover with slice of Provolone cheese.
Heat thru in a 400 degree oven. (just until Portobella is heated and cheese is melted, do not heat until Portobella is soft and loosing it's juices)
Remove from oven and serve
The taste is fantastic and the texture of the Portobella should be firm and counter point to a slight crunch of the onions and pepper.