Recipe: Veggie Stuffed Portobello Mushrooms and Portobellos in Marsala

STUFFED PORTOBELLO MUSHROOMS

1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 sweet onion, cut into wedges
8 portobello mushroom caps
Combine the next ingredients-
1/4 cup white wine vinegar
3 Tbsp. olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 tsp. salt

Place in a ziploc bag and add peppers and onions. Marinate for 30 minutes.

Add mushrooms and marinate for 30 more minutes. in fridge.

Remove veggies from marinade and grill over medium high heat 10 minutes.

Remove mushrooms and place grilled veggies on 4 mushrooms. Top each with a mozzarella slice. Top with other 4 mushrooms. Grill until cheese melts.

Serve with remaining marinade.

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PORTOBELLOS IN MARSALA SAUCE
Source: Terry Ward
Makes 4 servings

6 tbsp olive oil
3 large portobello mushrooms, cut in 1/4-inch slices
1 tsp minced fresh garlic
1/2 cup Marsala wine
1/3 cup demiglace*
Salt and pepper
1 tbsp butter, softened
Crusty bread

Heat oil in large skillet over medium heat. Add mushrooms and saute 1 minute. (Mushrooms will absorb most of the oil.)

Add garlic and cook 2 minutes, shaking pan to prevent sticking.

Add Marsala and stir to deglaze pan. Cook until most of the liquid is absorbed. Add demiglace and heat through. Season with salt and pepper.

Remove mushrooms with a slotted spoon and place in a small bowl and toss with butter. Top with Marsala sauce, serve warm with crusty bread to sop up sauce.

*Beef gravy thinned with water may be substituted for demiglace.