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Makes 4 Servings
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Stuffed Portobello Caps

Contributed by: News Canada

Recipe by Chef Daryl Neamtu, for the Bench Bistro at EastDell Estates Winery

(NC) - Grilled Portobello mushrooms stuffed with a tasty mixture of ground lamb, aged cheddar and colourful bell peppers are sure to impress your guests. Serve with EastDell Estates VQA Unoaked Chardonnay, available in LCBO stores.


    Stuffed Portobello Caps with Tomato-Wine Relish
  • 2/3 lb ground Ontario lamb 300 g
  • 4 large Portobello mushrooms, stems removed
  • 1 Tbsp olive oil 15 ml
  • 1/3 cup aged white cheddar 75 ml cheese, grated
  • 1/4 cup red onion, finely 50 ml diced
  • 1/4 cup each red, yellow and 50 ml green bell pepper, finely diced
  • 1 Tbsp olive oil 15 ml
  • 1 Tbsp cornmeal 15 ml
  • 1 tsp salt 5 ml
  • 1 tsp freshly-ground 5 ml black pepper
  • 8 chives for garnish


Preheat barbecue or indoor grill to medium. Remove stems from the Portobello mushrooms, and gently wipe clean with a damp paper towel. Brush with first 15 ml / 1 Tbsp of oil, and sprinkle with salt and pepper. Place on grill, cap side down, for 2-3 minutes. Turn, and grill for another 2-3 minutes until mushrooms release their juices, and are nicely grill-marked. Remove from grill and let cool.

Preheat oven to 400 F / 200 C. Finely dice onion and bell peppers. In a medium saucepan over medium heat, warm second 15ml / 1 Tbsp of oil. Sauté onions and peppers until tender, about 2-3 minutes. Remove from heat and let cool slightly. Stir in ground lamb, grated cheddar, cornmeal, salt and pepper. Combine well. Press 1/4 of the lamb mixture into the underside of each mushroom cap. Place, stuffing side up, on a foil-lined baking sheet. Bake for 12-14 minutes, until lamb is no longer pink.

Tomato Wine Relish

  • Roma tomatoes
  • 1-1/2 Tbsp olive oil to taste 25ml salt and pepper
  • 1/3 cup EastDell Estates 100ml Unoaked Chardonnay

Preheat oven to 400 F/200 C. Wash, quarter and remove seeds from tomatoes. Place on a foil-lined baking sheet. Drizzle with oil, sprinkle with salt and pepper. Roast for 25 minutes. Remove from oven and let cool. In a blender or food processor, puree half of the tomatoes with the wine. Gently stir in the remainder of the tomatoes, breaking up into chunks with a spoon.

To serve, cut each stuffed cap in half, and position the two halves, slightly overlapping, on each plate. Spoon relish over top. Garnish with chives.

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: Calories: 408; Protein: 20.2g; Fat: 29g; Carbohydrates: 15.9g; Saturated Fat: 8.9



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