Stuffed Portabella Mushrooms
Large portobello caps make sturdy, meaty cups for a creamy cheese filling. Here they are first left to sit in balsamic vinegar and minced garlic, which seasons the mushrooms all the way through before any heat is applied. The stuffing is simple: egg, cottage cheese, mozzarella and crushed saltines for body. It needs one bowl and a single long bake, so it suits a meat-free dinner.
Instructions
Sprinkle balsamic vinegar generously over the mushrooms, then scatter the minced garlic on top. Let them sit for about 30 minutes so the vinegar and garlic soak in.
In a bowl, mix the egg, cottage cheese, mozzarella, crushed crackers or bread crumbs, salt, pepper and any other seasonings you like. Stir until the filling is evenly combined.
Spoon the filling onto the mushrooms, dividing it evenly among the four.
Bake at 350°F for 40 minutes. The mushrooms are ready when they are tender and the filling is cooked through.
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