Great as a main dish or appetizer! Gluten free. Can be made vegan by using vegan cheese.
6 Portobello mushrooms, large (Use cremini mushrooms instead if you plan to eat as an appetizer. Adjust cooking time down for smaller mushrooms)
1 bunch Basil, fresh leaves
1 Celery stalk
2 Garlic cloves
1 Onion, small
1 bunch Parsley, leaves
1 tbsp Tarragon, dried leaves
1 cup Tomatoes, dried
Optional 4 ounces tofu for added protein
Salt and pepper
2 tablespoon Olive oil
¼ cup Mozzarella cheese for topping
1/4 cup Parmesan cheese
Preheat oven to 350 ºF (175 ºC). Then on a lined baking sheet, place the cleaned mushroom caps, stem side up. Remove the stems. You can reserve them or chop up and add to filling.
Season, sprinkling some salt and black pepper, and optionally a drizzle of olive oil.
Bake for 15 minutes, removing when they are half-cooked.
Finely chop the stuffing ingredients (basil through sun dried tomatoes or tofu if using). It is important to chop finely so they hold together.
In a saucepan on medium heat, sauté the chopped onion, celery, and garlic and chopped stems if using. Then add the chopped sun dried tomato, followed by the chopped herbs and parmesan cheese. *See tofu note below.
With a spoon, abundantly pile up the filling on each mushroom cap. The baked mushrooms' stuffing will set a bit after baking. Top with shredded mozzarella cheese.
Return the portobello mushrooms to the oven and bake for about 10 minutes or until the mushrooms are fork-tender.
*You can add protein to this side dish by adding 4 ounces of crumbled extra-firm tofu to the mix; after sautéing the veggies, sauté the tofu together, adding 3 minutes to your prep time, always on medium heat.
You can also add one bunch of chopped spinach, which will wilt immediately while sautéinng.