Stuffed Portobello Mushrooms, Roasted Peppers, Spinach & Gravy, Melty Cheese & Crispy Prosciutto!

Stuffed Portobello Mushrooms With Roasted Peppers!
Sautéed Spinach & Mushroom Gravy!
Melty Cheese & Crispy Prosciutto DI Parma!

This Dish Is 100% Vegetarian If You Exclude The Prosciutto!

Link to Roasted Peppers Video:

   • The Only Easy Way To Roast Peppers! &...  

Link to the Sautéed Spinach Video:

   • Spinach Sensation: Mastering the Sauté!  


For the gravy:
1 cup water
1 cup vegetable broth (any kind will work, beef would be excellent)
Mushroom scraps, I ended up adding half a bag of dried chanterelles.
Bring to a slow simmer, reduce by half. Taste along the way, some mushrooms are very strong so cook to your liking.
Strain out the scraps or leave them, your choice.

Cornstarch slurry for thickening: Start with ½ tsp CS to 1 Tbsp. water. You can always add more, stir and bring to a boil. Season with S&P, add Italian seasoning or fresh herbs.

For the Mushrooms:

I used 3 Portobello mushrooms, Stems and gills removed (save for the gravy)
⅓ cup EVOO and same for the Balsamic.
1 Tsp dried Thyme
Fresh parsley and Basil.
Adobo, Hot seeds, S & P.
A couple of cloves of garlic, chopped.
Marinate for at least 30 mins.

On medium heat, grill the mushrooms bottom side down, don't cook the tops yet.

Stuff the tops any way you like.
Top with cheese and throw them back on the grill top side down on Medium heat until the cheese is melted.
I like it crispy, so I took out the torch. You can do the same under the broiler, it was just too hot here to use the oven.

Enjoy!