I was getting ready to stuff my portobellos with another ground beef and onions mixture when I caught this spear of broccoli out of the corner of my eye and wondered whether I could stuff the mushrooms with broccoli without making a big mess. I figured the trick would be to cut all the pieces very small so they didn’t overwhelm or break the mushroom caps.
I turned the oven to 400° and let it heat.
First I cleaned two portobello mushrooms, breaking off the stem and scraping the gills. I chopped the unused stems and gills and reserved them in a bowl for another dish. I rubbed a bit of olive oil over the mushrooms and set them in a baking dish cap side down and set them aside while I prepared the stuffing.
I cut two florets of broccoli off my stem and cut them into small pieces, using just the very top pieces. I put the chopped broccoli in a small bowl and heated in the microwave for 30 seconds on medium to precook them just a bit. I drained off the very tiny bit of liquid. This gave me 1/2 cup of chopped broccoli. I then added 1 TBSP of chopped yellow onion and 2 TBSP of chopped red peppers and 2 oz of pepper jack cheese – all cut into 1/4 inch size pieces. I finely chopped 1 TSP of fresh thyme. I mixed everything together and added some salt and pepper. I then spooned the stuffing into the mushroom tops, pressing lightly to pack it all on top.
I put the mushrooms in the oven and let them bake for 20 minutes, until the cheese was melty and delicious.
The flavors are lovely. There’s a bit of heat from the pepper jack cheese and people who prefer a milder flavor could use Monterey Jack. I think this would be a fun Christmas side dish, with its bright red and green.