Stuffed Portobello Mushrooms

Remove stems from portobello mushrooms. Gently scrape gills from interior of mushrooms with a teaspoon supporting the side of the mushroom by cupping the mushroom in your hand and rotating while removing the gills. Place gills in a bowl and set aside. Brush the outside of each portobello mushroom cap with olive oil and place on an oiled cookie sheet and set aside. Preheat oven to 375 F.

Chop portabella mushroom stems and 4 whole button mushrooms, set aside. (I find the stems alone never provide enough volume to stuff caps of any mushrooms so I always add in extra chopped mushroom). Chop fine 1/4 sweet yellow onion, chop fine 2 stalks of celery, chop fine 6 red or orange mini bell peppers (or half a large red bell pepper). Begin sauteing onion in 2 tablespoons of butter and 1 tablespoon of olive oil, after 2 minutes add celery, after 2 minutes add bell peppers. Next add 1 teaspoon of oregano, thyme, salt, pepper, and pinch of red pepper flakes. Finally add chopped chopped caps and button mushrooms and saute till soft. Meanwhile chop fine one clove garlic and add to chopped sauteed vegetables for one minute. Remove from heat.

Add sauteed vegetables to portabella mushroom gills and fold till blended. Sprinkle with 1/4 cup of gluten free bread crumbs and 1/2 cup freshly shredded parmesan cheese and fold together. Mixture should be dry and flaky but somewhat cohesive. Add some fresh parsley if you have some. With a teaspoon add mixture to each portobello mushroom cap till filled, packing slightly with the back of the spoon. Top with a small slice of cheese of your choice (I used smoked gouda) and lastly sprinkle top with smoked paprika. Bake for 25 to 35 minutes (25 for smaller portobello and 35 for larger). Serve as an appetizer or light meal with a salad. Oh so delicious and so good for you. Thanks for reading and for all your comments.