Stuffed Vino Cotto Portobello Mushrooms
Stuffed Vino Cotto Portobello Mushrooms
These hearty portobello mushrooms are a taste sensation with their buttery, savory Italian bread crumb topping and subtle hint of sweetness at the finish.
Recipe and photo by Deena Montillo
Verified Recipe ✅
Ingredients:
- 2 tablespoons butter, adjust to taste
- 2-3 tablespoons extra virgin olive oil
- 1/2 cup Italian bread crumbs
- 1-2 tablespoons Vino Cotto di Montillo
- 2 portobello mushrooms (approx. 3-inches round)
Directions:
- Coat an oven-proof glass dish with non-stick spray.
- Preheat oven to 350°F (177°C).
- Wash mushrooms and place them upside down on a plate to drain. Set aside.
- In a medium skillet, add butter and 1 tablespoon of extra virgin olive oil. Melt margarine over low heat while stirring.
- Add the bread crumbs to the skillet and toss frequently to evenly coat the crumbs. Remove from heat and set aside.
- Drizzle vino cotto inside each mushroom to taste.
- Fill with the bread crumb mixture.
- Drizzle extra virgin olive oil over the bread crumbs.
- Bake for 8-10 minutes.
- Loosely cover the mushrooms with tinfoil to prevent the bread crumbs from burning.
- Continue baking until the mushrooms are tender.
- Remove from heat and serve hot.
- Variation: Before adding vino cotto into the mushrooms, combine vino cotto with a touch of distilled vinegar to taste. This creates a delicious balsamic vinegar. To provide a slightly sweet, acidic finish to the mushrooms, substitute straight vino cotto syrup with homemade balsamic vinegar. Follow remaining steps above.
A delicious dessert combination that's easy to prepare--making it the perfect ending for any occasion.
Recipe and photo by Deena Montillo
Verified Recipe ✅
Adjust our delicious balsamic vinegar recipe to taste just the way you want it to...No surprises! You can make it as sweet or vinegary as you desire.
In case you're wondering, read the back of any store-bought balsamic vinegar. Look for the ingredient "mosto cotto" or "cooked grape must"--that ingredient is Vino Cotto! Unlike some balsamic vinegar brands, yours will not contain any additives, sweeteners, preservatives, or colorants. This makes yours a much healthier alternative for your family.
Use your homemade balsamic vinegar in all recipes that list it as an ingredient. Your family and friends will love what you make. And, you'll have bragging rights, too. You can say, "I even made the balsamic vinegar!" But, if you prefer that the dish not having a vinegary flavor to it, replace the balsamic vinegar with just Vino Cotto. It will come out delicious!
Verified Recipe ✅
Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri
Verified Recipe ✅