A few weeks ago, John sent me a recipe for stuffed Portbello mushrooms. I finally remembered to purchase some large enough for stuffing. But I'd lost the recipe.
The recipe I ended up with is HERE. As usual, I adapted it to suit what I had on hand. Minced onion instead of shallots, frozen spinach instead of fresh, a quick homemade tomato sauce, and herbed English cheddar instead of goat cheese. (Goat cheese would be fantastic in this recipe but J can't abide it.) And I served it on a bed of orecchiette pasta.The key ingredient, in my opinion, is the panko crumbs which have been sauteed in butter with minced garlic. I could eat them by the spoonful.It's not a difficult recipe--but there are lots of pots involved. It comes together nicely though.John proclaimed it a five star keeper. It was pretty delicious.
