Josh isn’t a huge fan of portobello mushrooms but I was in the mood for them so he went along. I had the task of making sure they were super tasty and I can confidently say I succeeded! These I will make again. I didn’t follow any recipe, mainly using what we already had in the fridge. I made a tomato salad to fill the caps with, something slightly Italian slightly Mediterranean. The key was to make the tomato salad a few hours before dinner so it had time to marinate. As for the clam pasta I kept it ridiculously simple and made quinoa spaghetti and added to it a can of smoked clams. I cannot begin to tell you how much I love those clams. They are such an awesome food!!
I did tag this meal vegetarian since the stuffed portobello recipe is vegetarian.
- 3 roma tomatoes, deseeded and chopped small
- 1 clove garlic, minced
- flat leaf parsley, chopped ~2 tablespoons
- kalamata olives, chopped ~1/4 cup
- capers, ~3 tablespoons
- lemon juice, ~1-2 tablespoons
- ricotta salata, crumbled ~2 tablespoons
- white wine, splash
- olive oil, splash
- balsamic vinegar, splash
- 2 portobello caps, stem removed
- olive oil
- balsamic vinegar
- dried oregano
- dried basil
- crispy fried onions
- mozzarella cheese, sliced thin
- quinoa spaghetti
- smoked clams
1. Make tomato salad. In a bowl add all ingredients listed under tomato salad. I didn’t measure anything so just go with what you like. I love olives and capers so I made sure to use plenty of them. It really is crucial to marinate this salad for at least an hour to let the fresh garlic mellow out.
2. Once tomato salad has marinated and it’s about dinner hour preheat the oven to 350°.
3. Prep portobellos. In a small bowl mix some olive oil, balsamic vinegar, oregano, basil, and some s&p. Again I didn’t measure but used about 3 tablespoons olive oil and 1 tablespoon balsamic with a few dashes of each spice. Brush outside of each portobello cap and use the rest of the marinade to coat the gills. If needed add a little more olive oil to the caps.
4. Place a pot of water on the stove to heat for pasta.
5. Place portobellos, gills up, on a baking sheet and bake in the oven for 13 minutes. Why 13, I don’t know, it’s just the number I chose.
6. Once portobellos have been removed from the oven fill each cap with the tomato salad. I stuffed them pretty full pouring any left over salad juice on as well. Top with crispy fried onions followed by mozzarella cheese slices.
7. Cook pasta according to box.
8. Bake in the oven until cheese if fully melted and browned. By this time the mushrooms will be cooked.
9. In a nonstick pan add the tin of smoked clams and cooked pasta. Heat through and season with s&p.
10. Serve pasta in a bowl topped with portobello cap.
**This truly was an awesome dinner. Very satisfying!**