THRIVE Ingredients in the recipe
Marinated Portobella Mushrooms
THRIVE Peas, Onion, Tomato Dices, Red and Green Bell Pepper and Sausage Crumbles being reconstituted.
A little saute in olive oil, butter and garlic.
This recipe came from Chef Todd and started out as a Stuffed Portobella Mushroom dish but to make it easier to prepare and serve I transformed it into a casserole dish instead by quartering the mushrooms and layering the rest of the ingredients on top.
Ready for the oven!
On the plate….
Marinated Portobella Mushroom Casserole Recipe
Ingredients for Mushroom Marinade:
12 Small Portobella Mushrooms
2 tbsp. THRIVE Chopped Onions
1 tsp. minced garlic
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tbsp THIVE Basil
2 tbsp THRIVE Parsley
Filling Layer Ingredients:
1 cup THRIVE Green Peas
1 cup THRIVE Tomato Dices
1/2 cup THRIVE Chopped Onion
1 cup THRIVE Sausage Crumbles (ok to omit if you need this to be a vegetarian dish)
1 tbsp extra virgin olive oil
2 tbsp butter
1 tsp minced garlic
THRIVE Salt and Pepper to taste
1 tbsp balsamic vinegar
1/4 cup grated Parmesan cheese
1.5 cups THRIVE Shredded Mozzarella Cheese, reconstituted
Clean and prepare the mushrooms by removing the stems and cut into quarters. Marinate the mushroom pieces with the remaining ingredients in a ziplock bag for 12 hours.
For the filling layer, mix all the vegetables in another ziplock bag and cover with water to reconstitute. Drain after about 5 minutes. Preheat a saute pan. Add the oil and then butter, allowing it to melt. Add the garlic and saute lightly, then add the vegatables and saute for about 1 minute, flipping the pan to stir.
Remove pan from heat and add the seasonings, vinegar and Parmesan cheese. Stir to incorporate.
Place quartered mushrooms in baking dish. Place vegetable layer on top then cover with Mozzarrella Cheese. Sprinkle a little THRIVE Parsley on top.
Bake in over at 350 degrees for about 15-20 minutes until mushrooms are tender and cheese is bubbly.
Serve with THRIVE Marinara Sauce on the side.