Stuffed Portobello Mushrooms
Team: Green Mt Cheftains
Host School: Green Mt Union High
Age Group: High School
STUFFING: 1- cups cooked farro 1 cups quinoa 1 1/2 cups onion 1/3 cup red bell pepper 1/3 cup grated carrots 2-3 packed cups Kale 4 teaspoon local Garlic 1/2 cup Fennel 2 tsp sage 1 tsp thyme 1/2 tsp rosemary 1 tsp parsley 1 tsp basil 2 cups local spinach 1 1/2 cups local corn frozen 2 8 oz packages Goat cheese Vermont 12 oz Grafton Smoked Cheddar 1 local egg olive oil, 1 1/2 cups diced sweet potato, dash cayenne pepper
TOMATO SAUCE: 3 cups toamto sauce 1/2 cup onion 2 tsp garlic 1 t basil salt pepper sugar olive oil
4-6 Large Portobello mushrooms
Oven roast finely diced sweet potato for 20 minutes. Finely chop onion and red pepper saute 5 minutes. Add grated carrots, finely chopped fenel, chopped stems from mushroom tops and saute until tender. Add finely diced garlic, frozen or fresh leadk, sweet corn, spinach and kale and saute 1-3 minutes. Add cooked farro and quinoa, chopped herbs,sweet potato, salt and pepper. Cool slightly mix in slightly beaten egg with filling. Bake until lightly golden 15-20 minutes.
SAUCE: Saute onins in olive oil until translucent. Do not brown. Add garlic,cook,do not brown. Add tomato sauce, simmer 20 minutes. Add finely chopped basilmsalt, pepper, and sugar if needed.
Pool tomato sauce onto plate, place cooked muchroom on top and serve