LORI"S STUFFED PORTOBELLO MUSHROOMS ENJOY DAN:

LORI’S STUFFED PORTOBELLA MUSHROOMS by CHEF DAN:

Serves 4

MUSHROOMS:

4 Large portobello mushrooms

2 tablespoon grapeseed oil, for brushing mushrooms

STUFFING:

1 cup Lori’s pesto, (recipe to follow)

3/4-cup Parmesan cheese

1/2-cup julienned sun-dried tomatoes with oil

1/2-tablespoon Cholula Hot Sauce

1/2-cup Panko

1/2-teaspoon fresh snipped chives

1 cup mozzarella cheese shredded

Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Wipe the mushrooms with a damp paper towel to clean; dry well.

2.   Do not rinse under water.

3.   Brush the tops of the mushrooms with oil.

4.   Set aside

5.   In a bowl mix together, Lori’s pesto and next 5 ingredients.

6.   Season with salt and pepper and mix thoroughly.

7.   Divide the mixture evenly into 4 mushrooms caps.

8.   Top each with mozzarella cheese.

9.   Bake in preheated oven for 10-12 minutes or until cheese melts.

LORI’S PESTO:

1/4-cup tightly packed basil leaves

2 gallic cloves, minced

1/2-cup pine nuts

1/4-teaspoon salt

1/4-cup Parmesan cheese

1/2-cup olive oil

DIRECTIONS:

1.   In a blender pulse the first 4 ingredients.

2.   While pulsing add the oil and pulse until emulsified.

3.   Remove from blender and stir in Parmesan cheese.

ENJOY DAN:                                                   FOR THE LOVE OF FOOD!!