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italian beef and marinara stuffed portobellos

Jump To Recipe January 27, 2015 by Katie // 14 Comments »

Skillet roasted portobello mushroom caps stuffed with beef with Italian seasoning, marinara and shredded cheese. These portobellos will remind you of the flavors of a meatball sub, without the guilt!

I just signed up for a spring share for our wintertime CSA. For the first time in a very long time we have gone this far into the winter without a CSA share. I didn’t sign up for the fall-early winter share this winter because I had been testing recipes for Maple, and I didn’t want all the extra ingredients rolling in week after week on top of all of the testing ingredients. But now that the manuscript has been submitted, here I am with no constant stream of carrots and potatoes to occupy my creative cooking outlet.

I have to admit, after years and years of getting creative with roots and cabbage for months on end, it has been somewhat of a relief to wheel my shopping cart through the produce section and pick out random veggies and fruits because they just look good to me.

That’s how I ended up with these portobello mushrooms. I saw them and thought, man we haven’t had portobellos in forever! So into the cart they went without any plan. It has been liberating, even if I do feel a bit guilty doing it. This will come to an end in less than a month when our late winter share starts up. It is a bit bitter sweet, but after this break, I am looking forward to getting back into the swing of it. Though I do admit that it has been fun to get creative with non CSA vegetables in the meantime.

And by creative I mean making up recipes like this that I couldn’t even figure out what to title them. I’m calling them Italian Beef and Marinara Stuffed Portobellos because I don’t really know what else to call them and that basically describes what they are. They are sort of like a meatball Parm sub sandwich mash-up with a stuffed mushroom. But calling them meatball connotes that they are small or ball shaped. And calling them Parm would connote that I used Parmesan. Which I didn’t because a big box of cheddar arrived from Cabot Creamery (I’m a member of their cheeseboard so this happens periodically.) And I decided to top them off with some Cabot Alpine, which I am hugely in love with. It is a Parmesan and Swiss inspired cheddar blend, and it goes amazingly well with Italian flavors, and it melts as well as cheddar.

That really sealed the deal; whatever you want to call them, these portobellos are so good! Next month, we’ll be back to our regularly scheduled random roots and cabbage. Hopefully I will have an easier time naming those recipes.

QUESTIONS:

What would you name these?

Do you do a winter CSA?

Do you shop with a plan or do you buy what looks good to you?

DISCLOSURE: I am a member of the Cabot Creamery Cooperative Cheese Board and I receive free cheese and other goodies periodically. I am under no obligation to mention their products, I just happen to love them! I was not compensated to write this post.