Fabio’s Portobello Passion

5.0 (1 reviews)

8 Tbsp. (1 stick) margarine
2 large portobello mushrooms
2 Tbsp. vegetarian Worcestershire sauce
4 cloves garlic, finely chopped
1/4 cup pine nuts
2 small red or yellow bell peppers, chopped
1 small zucchini (courgette), chopped
1/2 cup fresh peas
1 cup sprouts
1 Tbsp. finely chopped basil or 1 tsp. dried basil leaves, crushed
1/4 tsp. salt
1 tsp. white pepper
Pinch cayenne pepper

For the sauce:
1/3 cup chopped shallots or onions
1 cup soy milk
1/2 cup dry white wine or vegetable broth
1/4 cup orange juice
1 tsp. grated orange peel

• Preheat the oven to 375 degrees F.
• In a large skillet, melt 2 Tbsp. of the margarine over medium heat and cook the mushrooms with the Worcestershire sauce for 4 minutes, turning once. Remove the mushrooms and arrange them on a baking sheet.
• In the same skillet, melt 2 more Tbsp. margarine over medium-high heat and brown the garlic and pine nuts. Add the bell peppers and cook 4 minutes, stirring occasionally, until almost tender. Stir in the remaining vegetables, basil, salt, white pepper and cayenne pepper. Evenly spoon the vegetable mixture onto the mushrooms. Bake 10 minutes.
• For the sauce, melt the remaining margarine over medium heat and cook the shallots for 4 minutes, stirring occasionally, until just golden. Stir in the soy milk, wine, orange juice and orange peel. Bring to a boil over high heat. Reduce heat to medium and continue boiling, stirring occasionally, until the mixture thickens, about 3 minutes. Strain.
• To serve, spoon the sauce over the mushrooms.

Makes 2 servings.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind