Portabella Mushrooms with Vino Cotto (Vincotto) Recipe

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

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Servings: 2-3 Servings
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Ingredients

Cost per serving $0.78 view details

Directions

  1. Coat an oven-proof glass dish with non-stick spray.
  2. Preheat oven to 350°F (177°C).
  3. Wash mushrooms and place them upside down on a plate to drain. Set aside.
  4. In a medium skillet, add margarine and 1 tablespoon of extra virgin olive oil. Melt margarine over low heat while stirring.
  5. Add the bread crumbs to the skillet and toss frequently to evenly coat the crumbs. Remove from heat and set aside.
  6. Saturate only the delicate inside cavity of each mushroom with vino cotto.
  7. Fill with the bread crumb mixture.
  8. Drizzle extra virgin olive oil over the bread crumbs.
  9. Bake for 8-10 minutes.
  10. Loosely cover the mushrooms with tinfoil to prevent the bread crumbs from burning.
  11. Continue baking until the mushrooms are tender.
  12. Remove from heat and serve hot.
  13. 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%
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