A stuffed portobello is tasty fare, easy to whip up and serve as a side for a healthy salad or fragrant serving of quinoa. Feel free to improvise and use whatever ingredients you have in your refrigerator.
Per portobello mushroom cap
1/2 shallot, minced
1 clove garlic, minced
1 tablespoon olive oil
3 slices dry coppa (capicola), finely chopped
4 large raw shrimp, finely chopped
1/2 bunch watercress, stems removed and chopped
Artisan blue cheese
Preheat oven to 350F.
Using a paring knife, remove stem from the mushroom cap. Wipe down mushroom with a wet cloth to remove all dirt. Do not wash or rinse mushroom. Set aside.
In a medium skillet, heat oil and sauté garlic and shallot until fragrant. Add watercress and cook until shrunk down. Remove from heat and add shrimp, chopped mushroom stem and coppa.
Place mushroom on a sheet of foil and spoon sautéd ingredients on top. Crumble fresh, creamy blue cheese over the vegetable mixture. Fold foil edges together into a packet, tenting foil over the top so that it doesn’t stick to the cheese. Bake in oven for 25 minutes.
Remove from oven, cool for 5 minutes and serve warm.
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