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Recipe by Faigy Grossmann

Stuffed Portobello Mushroom Caps

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Stuffed Portobello Mushroom Caps
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat - Egg
30 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

I try to serve an appetizer that can be prepared ahead and possibly even be served at room temperature. This allows me the opportunity to make it to shul even when hosting a Yom Tov meal. This dish fits the bill.

Ingredients

Main ingredients

  • handful finely chopped basil

  • salt, to taste

  • pepper, to taste

  • oil, to taste

Directions

Prepare the Stuffed Mushrooms

1.

Clean mushrooms. Remove stems and gills.

2.

Dip mushrooms in egg and then coat with breadcrumbs.

3.

Deep fry until golden brown, and drain.

4.

Cook pasta for 8-9 minutes and drain.

5.

Slice eggplants in half lengthwise and then across into small pieces. Lay eggplants on a lined baking sheet. Drizzle with oil, kosher salt, and pepper to taste. Roast at 400°F (200°C) for about 20 minutes.

6.

Add eggplant, tomatoes, and basil to pasta. Season to taste and stuff mushroom caps.

Credits

Photography: Nechama Laitman

Recipe tags

appetizers apps couscous decadentcookie eggplant eggplants Faigy Grossmann make in advance mushrooms portabella portabello portobella portobello portobello mushrooms ptitim quick-and-easy starters stuffed mushrooms Succos Succot Sukkos sundried tomatoes super easy yom tov appetizers
Stuffed Portobello Mushroom Caps

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