They weren’t the largest portobello mushrooms available but they appeared to be the freshest and good enough for stuffing. I broke out the stems but left the gills intact.
For the filling I sautéed onion, yellow bell pepper, garlic and ripe jalapeño with a little olive oil and kosher salt.
The addition of a few freshly cut asparagus spears and young zucchini from the garden would make more vegetables than could be piled on top of the mushroom caps, so I put some rice on the stove to cook.
Due to shortness of time I slid the mushroom caps into the cold oven and set the temperature at 375ºF so the mushrooms could precook just a bit while the oven was heating up. By the time the oven was up to temperature the vegetables were ready and I piled them on top of the partially cooked mushrooms.
The mushroom caps piled high with veggies could have been baked as is and made a tasty vegan dish, but crumbled blue cheese on top would add a lot more flavor and hold it all together.
The extra veggies were served with a mound of rice.
To fill out the plate I had, at the same time in the same oven, reheated stuffed squash blossoms leftover from the other day.