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.
Enjoy these delicious fall cookies with your favorite cup of coffee or add them to your Thanksgiving dessert table for all to enjoy.
A variation by Deena Montillo of Libby's® Soft Pumpkin Cookies recipe.
Photo by Deena Montillo, 2009
Verified Recipe ✅
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
Verified Recipe ✅
A yummy alternative to jellied or whole berry cranberry sauce! Serve cold beside turkey, chicken, pork or lamb.
Recipe and photo by Deena Montillo
Verified Recipe ✅