Stuffed Portabello Mushrooms

Portabello mushrooms are exciting when you dumpster them. They're usually sealed in plastic wrap with very little wrong with them (if they're baby portabellas it might be because one or two are squishy).

Stuffed portabello mushrooms are a great addition to a barbeque or pot luck, and are extremely versatile. You can use regular sized portabellos, baby ones, cremini mushrooms for a different flavor, keep the recipe vegan, vegetarian, or ULTRA MEAT styled....plus, you can add pretty much whatever you have in the fridge that you've dumpstered recently. There are a million ways to make these, but they always come out delicious regardless because portabella mushrooms are so freaking good.

I'll give my favorite combination of ingredients...my co-worker and one of my BFFs Matt has an even better rendition of this basic recipe that doesn't use tomatoes, but he told me the recipe is an ancient Chinese secret. Basically, you only get to eat his version if you are at a BBQ he's attending. So, you'll just have to settle with my version:

STUFFED PORTABELLA MUSHROOMS


Ingredients:

- 2 portabella mushroom caps, de-stemmed (unfortunately - if they aren't de-stemmed, chop up the stems and add them in with the onions)
- Handful of diced red onions
- 12 Cherry heirloom tomatoes, quartered (any tomatoes will do, though)
- Shredded mozzerella cheese (would have preferred Parmesan in there, but whatever)
- 2 slices of bacon, crumbled (optional for vegetarians)
- 1 clove garlic
- 2 tsp fresh rosemary
- 1 tsp fresh sage
- 1/2 tsp fresh thyme
- 3 tbsp olive oil
- 2 tsp soy sauce
- 1 tsp balsamic vinegar
- 2 tsp lemon juice (preferably fresh)
- Fresh ground pepper, salt, and red pepper flakes to taste
- Sprinkle of fresh parsley
- 2-3 tbsp unsalted butter or earth balance
- Italian seasoned bread crumbs (you can make them yourself from dumpstered bread if you're feeling adventurous - recipe forthcoming)

Preheat oven to 350 degrees.
Make bacon. Set aside on paper towel to be crumbled once dry.
With bacon grease still in the pan (or butter), sautee onions and tomatoes on medium-low until soft. Throw in the garlic for the last 30 seconds so it keeps its flavor.
While that's cooking, mix the olive oil, soy sauce, vinegar, lemon juice, pepper, rosemary, sage, thyme, and red pepper flakes in a bowl thoroughly. Brush the mixture onto your portabella mushroom caps (or marinate them in it if you have time to let them sit).
Once the tomato/onion/garlic mixture is done, put it aside in a bowl.
Add butter to your pan, turning the heat to medium.
Cook your portabellas, brushing your liquid mixture onto them frequently until they are mostly cooked (you can also do this on the grill for better flavor). Once you're finished this part, put them on a baking sheet with tin foil.
Stuff the caps with your tomato/onion/garlic mixture. Add your bacon bits, then top it off with a liberal amount of shredded mozzarella cheese and bread crumbs.
Melt 1-2 tbsp of butter down in your pan, then drizzle it over the breadcrumb top of your mushrooms.
Throw in the oven for about 7-10 minutes until your cheese melts.
Turn your oven to broil (550 degrees) and keep a close eye on your mushrooms - take them out once the tops begin to brown. BEWARE - they will burn quickly!
Take them out, sprinkle with parsley, and you're done!

Items not dumpstered or donated: Bacon, garlic, rosemary (from garden), sage (from garden), thyme (from garden), parsley (from garden), mozzarella, butter, olive oil, soy sauce, balsamic vinegar, pepper & salt