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.
Stuffed Portobello Mushroom Caps
- Cooking and Prep: 30 m
- Serves: 8
Prepare the Stuffed Mushrooms
Clean mushrooms. Remove stems and gills.
Dip mushrooms in egg and then coat with breadcrumbs.
Deep fry until golden brown, and drain.
Cook pasta for 8-9 minutes and drain.
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.
Add eggplant, tomatoes, and basil to pasta. Season to taste and stuff mushroom caps.
Photography: Nechama Laitman