Recipe by Pessi Piller

Pastrami-Filled Portobellos

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Meat Meat
Easy Easy
6 Servings
Allergens
1 Hour
Diets

No Diets specified

Mushrooms plus pastrami—what could be better?

Ingredients

Pastrami-Filled Portobellos

  • 1 cup plus 3 tablespoons Gefen Bread Crumbs, divided

  • 1 teaspoon garlic powder

  • 1 teaspoon parsley

  • 2 eggs, lightly beaten

  • 7 portobello mushrooms, stems and gills removed, divided

  • 1 onion, diced

  • 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

  • 9 ounces smoked pastrami

  • 1/2 tablespoon Gefen Mayonnaise

  • 2 tablespoons sweet chili sauce

  • 1 and 1/2 teaspoons soy sauce

  • fresh parsley for garnish

  • garlic-mayo dressing (optional)

Directions

Prepare the Portobello Caps

1.

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and lightly spray with oil.

2.

In a large bowl, combine one cup bread crumbs, garlic powder, and parsley.

3.

Place eggs in another bowl.

4.

Dip six portobello caps first in egg and then in bread crumb mixture. Place gills-side up on baking sheet.

5.

Spray portobellos with cooking spray and bake for 25 minutes, until crumbs are golden and crispy.

Prepare the Filling

1.

Meanwhile, in a small saucepan, sauté onion until soft and translucent.

2.

Dice remaining portobello and add to pot. Sauté until soft.

3.

Add garlic and pastrami and sauté for two minutes.

4.

Remove from heat.

5.

Add mayonnaise, sweet chili sauce, soy sauce, and three tablespoons bread crumbs. Mix until fully combined.

6.

Scoop pastrami mixture onto portobellos.

7.

Return to oven for five minutes.

8.

Garnish with fresh parsley and a drizzle of garlic mayo.

Tips:

If making in advance, keep pastrami mixture and mushrooms separate. Assemble before serving and then bake an additional five minutes.

About

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Pastrami-Filled Portobellos

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