Crock Pot Recipes
In a large bowl, combine the water and balsamic vinegar; whisk well. Add the Portobello caps to the bowl and allow to marinade for 1-2 hours. Cook in a 350 degree oven for 10 minutes, or you can grill each side for 4 minutes.Set aside.
In a 5 qt Crock Pot, combine the Sauce Champignon, potatoes, eggplant, yellow pepper, sun dried tomato, rosemary and seasoning.Cook on low for 4 ½ hours or high for 2 ½ hours. When there is roughly 30 minutes left in the cooking time, check for seasoning.
When done cooking, mix in the breadcrumbs to help thicken the mixture up.
Lay the caps onto a medium sized cookie sheet. Spoon and equal amount of stuffing into each cap. Top with the Gouda cheese and bake at 350 degrees until the cheese melts; approximately 5 minutes.Enjoy!
4 medium Portobello Caps – gills cleaned
½ jar Bottled Thyme Sauce Champignon
2 medium Potatoes – peeled, small dice
½ medium Eggplant – small dice
2 each Yellow Pepper – seeded, medium dice
½ cup Sundried Tomatoes – sliced
1 tsp Rosemary, dried
1 cup Water
1 cup Balsamic Vinegar
1 cup Smoked Gouda – approximately 4 thick slices
1/2 cup Breadcrumbs
To Taste Salt & Pepper
Stuffed Portobello Caps
Visit our store to get a Sauce Champignon