Portabella caps roasted and stuffed with sauteed onions, peppers and Italian spices, topped with provolone and served on a toasted bun with a spicy aioli.
2 large portabella mushroom caps, stems and gills removed
2 medium bell peppers, stemmed seeded and diced
1/2 cup diced red onion
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 cup freshly grated Parmesan cheese
2 thin slices provolone cheese
2 sandwich buns, toasted
SPICY AIOLI:
1/4 cup mayonnaise
1 small garlic clove, minced
1/4 tsp red pepper flakes
dash salt
DIRECTIONS
Preheat the oven to 400°F.
In a small bowl mix together the balsamic vinegar, 1 TBSP of the olive oil, and 1/4 tsp salt.
Place the portabella caps in a baking sheet and brush them all over thoroughly with the balsamic mixture.
Bake the portobellos stem side down in the preheated oven for 15 minutes.
Heat the remaining 1 TBSP oil in a skillet over medium heat.
When the oil is hot add the bell peppers and onion and saute, stirring occasionally, until vegetables are slightly softened, about 10 minutes. Take off the heat.
Stir the basil, parsley, oregano and Parmesan into the onion and pepper mixture until well combined. Add salt and pepper to taste.
Flip the portobellos over so theyre stem side up and fill them with the pepper mixture and top them with the sliced provolone cheese.
In a small bowl mix together the Spicy Aioli ingredients.
Serve the portobellos on the toasted sandwich buns with the Spicy Aioli.
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