Stuffed Portabella Mushrooms

by Kathleen Morrison

SERVINGS

INGREDIENTS

2 carrots, peeled
1 md. turnip, peeled
1 md. yellow onion, peeled
2 tbsp. extra-virgin olive oil
1 tomato, peeled, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper, to taste
2 tbsp. fresh lemon juice, divided
6 portobello mushrooms (each 4 to 5 inches in diameter), stems removed and discarded
1 lg. egg, lightly beaten
1/4 cup fine dry bread crumbs
2 tbsp. unsalted butter, cold

INSTRUCTIONS

Preheat the oven to 450°F. Cut the carrots, turnip and onion into tiny dice. Heat the olive oil in a large skillet over medium heat. Add the diced vegetables, tomato and garlic. Cook, covered, stirring occasionally, for about 10 minutes, until the vegetables are very soft. Remove from the heat and season with salt and pepper. Add 1 tbsp. of the lemon juice. Set aside to cool.

Meanwhile, place the portobello mushrooms on a greased baking sheet, gill side up. Season with salt and pepper. Sprinkle each with 1/2 tbsp. of the remaining lemon juice. Stir the egg into the cooled vegetable mixture. Divide the mixture equally among the mushrooms, mounding it neatly over the gills. Sprinkle the stuffed mushrooms with the bread crumbs and dot each with butter. Bake the mushrooms for approximately 15 minutes, until they are soft and the bread crumbs are lightly browned. If the bread crumbs do not brown quickly enough, run the mushrooms under the broiler briefly. Serve hot.

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