Ingredients

The following ingredients have 4 Servings
  • 4 portabella mushrooms caps (, stem trimmed and gills removed)
  • ½ cup red bell pepper (, chopped)
  • ½ cup yellow bell pepper (, chopped)
  • ½ cup cucumber (, chopped)
  • ½ cup red onion (, chopped)
  • 2 cloves garlic (, minced)
  • 1 teaspoon oregano (, minced)
  • ¼ cup seasoned breadcrumbs
  • 1 egg (, lightly beaten)
  • ½ teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried rosemary
  • 1 tablespoon Bertolli® Extra Virgin Olive Oil with Rich Taste
  • 1 cup New Bertolli® Rustic Cut™ Marinara
  • 1 cup mozzarella cheese (, shredded and divided)
  • 1 tablespoon flat parsley (, minced and for garnish)
  • Maldon Sea Salt (, for garnishing)
  • 1 cup polenta (corn grits)
  • 3 cups vegetable stock ( , or water)
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon butter

Instruction

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  • Start making polenta. Heat chicken or vegetable stock in a medium sauce pan over high heat. Bring to a boil and add dry polenta and fine sea salt. Cover and reduce to low heat.
  • Combine bell peppers, cucumber, red onion, garlic, oregano, bread crumbs, egg, ground black pepper, fine salt and ½ cup shredded mozzarella cheese in a large mixing bowl. Toss well.
  • Arrange portabella mushroom caps on the rimmed baking sheet. Baste with extra virgin olive oil.
  • Equally divide vegetable stuffing mix in each portabella cap.
  • Bake for 15 minutes.
  • Meanwhile, heat marinara sauce. Take polenta off heat and stir in butter. If it is too thick, add additional water and stir until desired consistency.
  • Plate by spooning polenta onto a plate, top with a stuffed portabella mushroom. Top with marinara sauce and remaining shredded mozzarella cheese.
  • Garnish with chopped parsley and Maldon sea salt.
  • If you've tried this recipe, come back and let us know how it was!