Setas portobello rellenas de briam

Ingredientes

• 6 or 8 large portobello mushroom caps*
• 1/3 cup extra virgin Greek olive oil
• 1 large red onion (diced)
• 1 small potato (peeled and diced)
• 1 small eggplant (diced)
• 1 green or red bell pepper (seeded and diced)
• 1 medium zucchini (diced)
• 3 garlic cloves (minced)
• 1/2 cup dry white wine
• 2/3 cup crushed canned tomatoes (drained)
• 1 Tbsp balsamic vinegar
• 2 tsp dried Greek oregano (or more to taste)
• Salt and pepper to taste
• 2/3 cup grated Parmesan or Romano (or grated vegan cashew-milk cheese)

Preparación

1. 1

   If the mushrooms come with stems, remove, trim and chop them. Set the caps aside on a lightly oiled baking dish large enough to hold them in one layer. Preheat the oven to 350F/170C.

2. 2

   Heat the olive oil in a large skillet and cook the onion over medium heat until very soft, about 10 minutes. Add the potato, eggplant and bell pepper and stir to coat the oil. Cover and steam in the oil for about 5 minutes. Stir in the garlic.

3. 3

   Add the wine and as soon as it cooks off, add the tomatoes and balsamic vinegar. Raise heat and simmer for about 8 minutes until the juices have all cooked off. Season to taste with salt and pepper, remove from heat, and gently stir in the oregano.

4. 4

   Let the mixture cool. Then fill each of the portobello caps with a mound of the briam mixture. If you want, at this point, you can add the grated cheese.

5. 5

   Bake the mushrooms for about 20 minutes, until soft and the vegetables lightly browned and slightly charred. Remove and serve.