super stuffed mushroom

I love experimenting with stuffed mushrooms. I make a rule that I can only use ingredients I have in the house, which sometimes is disastrous and ends with me ordering a pizza. This recipe, though, was a success, and one I like to make quite often now. I was so proud of this dish that I submitted it to Stray Rescue, St. Louis, for their cookbook that will be published this Fall. For my vegan friends, this dish is easily made vegan by just omitting the final step of melting the cheese over the mushroom. Enjoy!

Ingredients

2 Portobello mushrooms, washed, gills removed, stems reserved

3 Garlic cloves chopped

¼ c chopped sweet onion

¼ tsp. salt

¼ tsp. pepper

¼ tsp. garlic powder

¼ tsp. thyme

½ c. chopped tomato (about one medium tomato)

¼ c. Italian bread crumbs

½ round of smoked Gouda cheese sliced

2 Tbsp. Olive Oil (twice around the pan) plus more for brushing mushroom caps

Instructions:

Preheat oven 350 degrees

Heat oil over medium high heat. Add garlic and onion and cook until soft. Reduce heat and add salt, pepper, garlic powder, thyme, tomatoes, and chopped reserved mushroom stems. Cook until some liquid has evaporated, about 4 minutes. Remove from heat and add bread crumbs until mixture has reached desired consistency. Allow to cool.

Brush inside and outside of mushrooms with reserved olive oil. Add stuffing mixture to mushroom caps until full. Cook stuffed mushrooms  for 15 minutes in preheated oven. Remove from oven and add smoked Gouda to the tops of stuffed mushroom caps. Cook an additional 10 minutes or until cheese is melted. Serve warm.