Ingredients
- 3/4 cup extra virgin olive oil
- 11/4 cup wine vinegar
- 11 T. balsamic vinegar
- 11 t. sugar
- 11 t. salt
- 12 t. lemon juice
- 11/4 t. fresh ground black pepper1 (Combine and chill).
Directions
Remove stems from 6 mushrooms. Place mushroom caps in shallow baking dish and pour vinegrette over caps. Cover and marinate 2 hours. Drain. Heat oven to 425 degrees. Finely chop stems. Heat 2 T. olive oil in medium skillet over high heat. Add l medium onion finely chopped; cook 5 min. until soft. Add stems, 2 cloves of garlic crushed and continue cooking 4 min. Remove from heat. Place caps in baking dish and top with onion mixture. Combine 1/2 cup flavored croutons, crumbled, 1/3 cup pine nuts and 2 T. grated parmesan cheese. Sprinkle over mushrooms. Bake until browned. Top with 6 fresh basil leaves.
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Submitted 6/13/05.
Source: River Valley Ranch, Slades Corner
Submitted By: E. Park
Parke@uwwvax.uww.edu
Stuffed Portabellas