Gorgonzola Stuffed Portabella With Angel Hair and Sauteed Veggie
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 large portabella mushrooms (stem removed and tender part chopped and added to veggies)
- 8 tablespoons Italian dressing
- 2 tablespoons gorgonzola
- 8 slices provolone cheese
- 4 teaspoons romano cheese (grated)
- 1 medium zucchini
- 1 medium yellow squash (summer)
- 1 teaspoon chopped shallot
- 1 teaspoon chopped garlic
- 1 small onion, chopped (white or red)
- 4 teaspoons olive oil
- 1⁄4 cup marsala wine
- 1⁄4 cup V8 vegetable juice
- 1⁄8 cup chopped fresh basil
- 8 ounces angel hair pasta, cooked
- salt and pepper
directions
- marinate the portabella caps in italian dressing while chopping rest of ingredients after chopping veggies grill or sautee portabella until tender.
- put gorgonzola and one (1) slice of provolone on the gills of the mushroom.
- put in 300 degree oven to melt.
- put olive oil in the pan and heat to sautee.
- add shallots and garlic, do not brown.
- add squash, onion and mushroom stems.
- when aldante' add marsala (watch for flames).
- add v-8.
- add basil.
- pinch of salt and pepper.
- toss in pasta to heat.
- turn evenly to plates (4).
- place one (1) slice of provolone over pasta and veggies.
- top with grilled stuffed portabella.
- sprinkle with romano.
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RECIPE SUBMITTED BY
Warren Drew
lockport, new york
hi all,
I am a chef and started in the business when i was 10yrs. old. standing on a milk crate doing dishes at my dads restaurant.
I have cooked in health spas to cooking for the mentaly handicapped. I have made t-v appearances and many compatitions. I ice carve and do many other garnde mange works. I have my own catering business and i also cook at a prestigious retirement community.
If i had all the time in the world i would make a book of all my favorite collections.