Stuffed Portabellas with Roasted vegetables and Sicilian Sauce
serves 2

This is a vegetarian version of a Sicilian steak recipe from a certain local restaurant.  Any basic stuffed portabella recipe can be used.  Additional peppers, eggplant or other vegetables can be roasted and served alongside as you like.

Sicilian sauce

1/8 cup light olive oil
1/4 cup lemon juice
1 garlic clove, chopped
1 fresh parsley sprig, minced
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. dried oregano leaves
1/2 bay leaf
1 fresh roma tomato, diced

Stuffed Portabellas

2 large portabella mushrooms
1/2 c. Italian bread crumbs
2 fresh sprigs parsley, minced
1/8 cup chopped fresh basil
1 tbls. minced garlic
1/2 tsp. Italian seasoning
mozzarella cheese
white wine (optional)
Butter or olive oil

Roasted vegetables

1/2  a Red pepper, sliced

2 slices Red onion

2-3 inch piece zucchini, halved

Combine all sauce ingredients in a small bowl, set aside.

Preheat oven to 450º F.

Gently wash and pat dry the mushrooms.  Remove the stems.  Reserve and chop any usable portion of the mushroom stems.  If the stems are too woody or dense, a couple chopped white button mushrooms may be used instead.   In a small bowl, mix together the chopped parsley, basil, dried Italian seasonings and bread crumbs.  

In a small fry pan over medium-high heat, melt about a tablespoon of butter, (or olive oil).  Sauté the mushroom caps about 30 seconds on each side, to coat with butter.  Remove the caps and sauté the chopped stems and garlic in the butter. (add extra butter if necessary).  Sauté for 30-40 seconds, until aromatic.  Remove from heat, adding a splash of white wine if desired.

Stir the sautéed garlic mixture into the bread crumb mixture.  Add a little bit of lemon juice so that the crumb mixture is moist.

Place the stuffing mixture into the portabella caps.   Top mushrooms with sliced or shredded mozzarella cheese.  

Brush the sliced red pepper, onion and zucchini lightly with olive oil.  Sprinkle salt and pepper and parmesan or mozzarella cheese onto the cut part of the zucchini.  

Place the stuffed mushrooms, red pepper, onion and zucchini on a broiling pan, or on a piece of aluminum foil with the corners folded up.  Bake for 11-13 minutes at 450º.  

To serve, pile the roasted red pepper and onion slices on the mushroom, and top everything with the Sicilian sauce.