12 mushrooms or 6 servings (2 mushrooms=1 serving)
12(4”) Portobello Mushrooms, wipe clean with a damp paper towel
1T. extra virgin olive oil
1 small red pepper, chopped
1 fennel bulb (not fronds) chopped
1 small onion, chopped
3 garlic cloves, minced
2 (15 ½ oz) cans garbanzo beans, rinsed, drained and rough chop
¼ cup chopped fresh basil
1/8-¼ tsp crushed red pepper
½ cup shredded mozzarella or provolone cheese
Heat oven to 400 degrees. Remove stems from mushrooms, wipe clean and finely chop; set aside. With a small spoon, scrape out the dark gills from the underside of the mushroom. Discard. Place mushrooms on a baking sheet lined with parchment paper, stem side up.
Heat oil in a medium-large skillet. Add red bell pepper, fennel bulb, onion, and chopped mushroom stems. Sauté about 5 minutes. Add garlic and cook for another 30 seconds. Transfer vegetables to a large bowl and add beans, basil, and crushed red pepper. Season with salt and pepper. Spoon vegetable mixture into mushroom cups, dividing evenly. Cover loosely with foil and bake 15 minutes. Uncover, sprinkle cheese over the tops, dividing evenly then return to oven and bake until browned and cheese is melted, about 5-7 minutes more.
This is a large recipe and can be easily halved. 2 mushrooms are a serving for this recipe. Serve with a green salad and/or a whole grain pilaf.