Portabella Mushrooms with Vino Cotto (Vincotto) Recipe
These hearty portabella mushrooms are a taste sensation with their savory Italian bread crumb topping and subtle hint of sweetness at the finish.
Ingredients
- 2 tablespoons margarine
- 2-3 tablespoons extra virgin olive oil
- 1/2 cup Italian bread crumbs
- 1-2 tablespoons Vino Cotto di Montillo
- 2 portabella mushrooms 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 margarine 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.
- Saturate only the delicate inside cavity of each mushroom with vino cotto.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 2 servings | |
| Calories 377 | |
| Calories from Fat 263 | 70% |
| Total Fat 29.77g | 37% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 2.09g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 450mg | 13% |
| Total Carbs 23.66g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.14g | 2% |
| Protein 5.66g | 9% |
