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Stuffed Vino Cotto Portobello Mushrooms

These hearty Portobello mushrooms are a taste sensation with their savory Italian bread crumb topping and subtle hint of sweetness at the finish.

Stuffed Vino Cotto Portobello Mushrooms

Stuffed Vino Cotto Portobello Mushrooms

Montillo Italian Foods
No ratings yet
Prep Time 25 mins
Cook Time 25 mins
Course Appetizer
Cuisine Italian
Servings 2 people

Ingredients
  

  • 2 tbsp butter
  • 2-3 tbsp extra virgin olive oil
  • ½ cup Italian bread crumbs
  • 1-2 tbsp Vino Cotto di Montillo
  • 2 portobello mushrooms 3-inches round

Instructions
 

  • 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 butter and 1 tablespoon of extra virgin olive oil. Meltmargarine 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.
  • Drizz levino cotto inside each mushroom to taste.
  • 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.

Notes

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.
Keyword Vino cotto
Tried this recipe?Let us know how it was!

CREDIT: Montillo Italian Foods

Want to make this recipe? Pick up the item featured in it:

Vino Cotto di Montillo : Sweet “Cooked Wine” Syrup

Montillo Italian Food

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