Like mushroom and pink bean loaf, this recipe also comes from The Best – Ever Vegetarian Cookbook by Nicola Graimes. The picture in the book looked as appetizing as the mushroom loaf, so I decided to give it a try as well.

baked Portobello mushrooms stuffed with mushroom oat tomato filling with walnuts, Fontina and parmesan

Lately, Steven’s been kind of complaining we don’t eat enough mushrooms, especially, he says, because they go really well with the heartier red wines that we enjoy drinking. I thought this recipe was a perfect opportunity to bring mushrooms back to the table. Plus the day that I prepared these, it was cold and a bit cloudy, making the idea of baking, warming up the apartment and filling the air with earthy aromas very enticing.

Maybe he’s right in a sense. I searched all the recipes on weirdcombinations and could come up with a large handful containing mushrooms as an ingredient. Some of my favorite are: poached king salmon spicy Thai tom-yum, fresh corn tamales stuffed with shitake and brie, and linguine with harissa, chick pea and mushroom. Since we make these often, I don’t ever feel that mushroom-deprived. Perhaps S is exaggerating? Or maybe this is another case of making the mushroom the center of attention rather than in a supporting role? Oh well, different strokes.

I served these baked stuffed Portobellos at a small dinner party. Among all the dishes our friend John said he thought this one was best. Thanks Nicola.

Here is my adaptation:

baked Portobello mushrooms stuffed with mushroom oat tomato filling with walnuts, Fontina and parmesan ready for the oven

baked Portobello mushrooms stuffed with mushroom oat tomato filling with walnuts, Fontina and parmesan

6 Portobello mushrooms, cleaned, caps reserved whole; bases removed and chopped into cubes
½ lb white mushrooms, chopped fine
1 medium white onion, chopped fine
3 garlic cloves, minced
½ cup rolled oats
¾ tsp hot garlic pepper sauce
28oz can chopped tomatoes
½ cup broken walnut pieces
Kosher salt
freshly ground pepper
1/2 cup cubed Fontina cheese
¼ cup fresh parmesan slivers
1 tbsp olive oil

Pre heat oven to 375F. Grease a baking tray with olive oil and set aside.

Sauté onion in olive oil until translucent. Add garlic followed by chopped mushroom, salt and pepper and sauté until soft. Add canned tomato and cook for about 8 minutes. Add oats and turn off heat. The stuffing will become thick as the oats absorb the liquid.

Lay Portobello caps upside down on baking tray. Fill each cup with tomato stuffing. Top with walnuts, a sprinkle of salt and pepper plus cheeses. Bake for 25 minutes. Remove from oven and serve!