Stuffed Portobello Mushrooms

A night with Rumz & Prith on the streets of Amsterdam, we walked into one of their favorite restuarants and I totally fell in love with the portobello they served. I tried a similar version myself, not as close to the one we tasted in Ams but turned out pretty awesome I would say. Our home grown cherries added favlour and this was certified by Neeth to be posted on my blog.

Ingredients:

4 - 6 tbsp extra virgin olive oil
6 large portobello mushrooms (about 1 lb.), cleaned
1 cup chopped fresh white button mushrooms
1 onion finely chopped

1/4 cup red wine (I use marsala)
1/4 cup chopped bell pepper
4 cloves garlic, minced
1/3 cup cherry tomatoes
1/4 cup grated parmesan & monterey Jack cheese
1 tsp oregano
1tsp crushed black pepper
2 tbsp chopped walnuts
salt to taste.

Method:
1.Preheat oven to 375°F.
2.Cut off stems from mushrooms. Chop stems along with white buttons; set aside.
3.Heat 2 tbsp olive oil in a pan, lightly fry the portobellow mushrooms for about 2 min on both sides. Remove and set aside. Do not overcook.
4.Heat remaining oil in the same pan, add in chopped onions and fry till soft, add in the bell peppers and fry for 5 mins, add in the chopped mushrooms, oregano, salt, pepper and stir to blend in.

5. Add in the wine till it heats and remove from stove. Add in chopped walnuts.Your stuffing is ready.
6.Spoon mushroom stuffing evenly over mushroom caps; sprinkle with parmesan&cheese.
7.Bake for 18 to 20 min. or until mushrooms are tender.

8. For Honey glazed potatoes. Dice potatoes with skin. Place in a baking dish. Lightly glaze with honey, oregano, thyme and season with salt & olive oil. Bake alongside mushrooms in the oven till golden.

Serve with Rocket salad.