I call these Portabella Cannibals because I cook the stems from the mushrooms, then stuff them right back into the mushroom caps. It's sick, I know, but they're delicious so...
You will need:
- 6 large Portabella Mushrooms if you want to serve them as an entree OR a few dozen "Baby Bellas" if you want to serve them as appetizers.
- Balsamic Vinegar
- Olive Oil
- Fresh Garlic (5 or 6 large cloves)
- Fresh Jalapeno (one or two)
- Fresh Roma Tomatoes
- Red Onion (1 large)
- Panko Bread Crumbs
- Fresh Parmigiano Reggiano cheese for grating
Yes, I realize that I didn't say exactly how much of everything you will need. This recipe does not require laboratory precision and relentless predictability. It's about love! Besides, how large is "1 large red onion" anyway? Some of those things are gargantuan so.... hold on, we'll figure it out. There are lots of pictures, that should help!
After they've had about 20 minutes of cook time, check on them. You want them to soften and to cook, but you don't want them falling apart. You should be able to use a pair of tongs to serve them, not a spatula and spoon. When they come out of the oven, the tops should be golden brown. Quickly sprinkle a light dusting of Parmigiano cheese over the tops and serve while hot!
I apologize for the lack of a "final finished" product; my guests just ate them all as soon as they came out of the smoker. I literally came back outside from the kitchen and they were gone! I'm scheduled to make them again, soon, so I should be able to update this entry with a good picture... If I can keep Shelly in a cage or something until I can get the camera.