Stuffed portabella mushroom

Prep time - 15 mins
Cooking time - 40 mins
Complexity - Easy
Servings - 2

Ingredients :-

• Portabella mushrooms - 4
• Pasta sauce - 4 tbsp (I prefer using Ragu brand; you can make pasta sauce at home using tomato, garlic and onion )
• Onion, finely chopped - 1 medium size
• Garlic, minced - 3 cloves
• Dry white wine - 2 tbsp
• Bread crumb cubes - 1/2 cup
• Salt - 2 tsp or according to taste
• Black pepper powder - 2 tsp
• Olive oil - 4 tbsp
• Parmesan cheese, grated - 4 tbsp + 2 tbsp for garnishing

Method :-

Preheat oven to 400 degrees. Chop the stems of mushrooms and place them on a parchment sheet. Drizzle olive oil over mushrooms and sprinkle them with 1 tsp salt and 1 tsp black pepper powder.

Place mushrooms in the oven with smooth side up for 15 mins or until they loose water.

Meanwhile in a saucepan, add 2 tbsp of olive oil and add onions. Fry onions on medium heat till they become translucent. Add garlic to onions and fry a little until garlic turns a little red. After frying ginger, add dry white wine to this mixture. Fry until the wine is dried up. Turn off the gas and put pasta sauce, 1 tsp salt, 1 tsp black pepper powder, 4 tbsp parmesan cheese and bread crumbs cubes to it and mix properly.

Take mushrooms out from the oven and throw the water released by mushrooms. Place them again on a parchment sheet and put them upside down. Now divide the stuffing equally in 4 portions and fill each mushroom cap with this filling, pressing a little.

Place them on a baking tray and put in oven at 350 degrees for 20 mins. After 20 mins take them out and garnish with cheese. Enjoy.

* You can also have this in your main course along with bread of your choice.