Stuffed Portobellos

This gluten-free and vegetarian recipe features a delicious combination of earthy mushrooms, sharp cheese, and tangy kraut. It can be enjoyed as a main dish or served as an hors d’oeuvre using smaller mushrooms. The recipe was developed as part of a collection of recipe cards to showcase the versatility of kraut in different dishes. The flavors of the mushrooms, cheese, and sauerkraut complement each other perfectly, creating a delightful and satisfying meal. Now, let’s explore the ingredients and instructions to prepare this tasty dish.

Serves 4

INGREDIENTS:

• 4 portobello mushrooms
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup drained and packed Lemon-Dill Kraut (page 134)
• 4 ounces goat cheddar cheese, grated
• 1 scallion, finely sliced

INSTRUCTIONS:

1. Remove the stems from the portobello mushrooms and chop them. Set the mushroom caps aside, keeping them whole.
2. Heat the butter and olive oil in a large Dutch oven or heavy pan with a lid. Add the chopped mushroom stems and minced garlic, and sauté lightly over medium heat.
3. In a separate bowl, loosely chop the drained sauerkraut. Add the grated goat cheddar cheese and finely sliced scallions to the bowl. Then, add the sautéed mushroom stems and garlic, and toss everything together to create the filling mixture.
4. Keep the oil in the pan and return it to the stove over low heat. Place the portobello mushroom caps, top sides down, in the pan.
5. Divide the filling mixture into four portions and form patties. Place a patty on top of each portobello mushroom cap. Cover the pan with a lid and continue cooking over low heat for 10 to 15 minutes. Meanwhile, preheat the broiler.
6. Once the cheese has melted and the mushrooms have softened, place them under the broiler set on low heat to lightly brown the tops. Ensure they are cooked to your desired level of doneness.
7. Serve the stuffed portobello mushrooms hot.

VARIATION:

For a different presentation, you can spread the filling on rye bread and toast it slowly under a low broiler setting. Serve the toasted rye bread with a side of rice pilaf and a fresh green salad for a satisfying meal.

Enjoy the rich and flavorful combination of mushrooms, cheese, and kraut in this versatile and tasty dish!

TIPS:

• When selecting portobello mushrooms, choose ones that are firm and have a smooth surface. Avoid mushrooms that are wrinkled or have dark spots.
• To clean the portobello mushrooms, gently wipe them with a damp cloth or paper towel. Avoid washing them under running water as mushrooms tend to absorb moisture, which can affect their texture.
• If you prefer a stronger garlic flavor, you can increase the amount of minced garlic in the recipe. Feel free to adjust it to your taste.
• Experiment with different types of cheese to vary the flavor profile of the dish. For example, you can use a sharp cheddar or a creamy gouda instead of goat cheddar.
• If you don’t have access to Lemon-Dill Kraut, you can substitute it with sauerkraut of your choice and add a squeeze of lemon juice and some fresh dill to mimic the flavors.