What inspired this dish? Well, I have previously expressed my love of stuffed peppers, and I was looking in my fridge trying to figure out what I was going to do with the extra portobellos and poblano peppers I picked up at the market on Saturday. And then the thought struck me, “Stuff all the things!!” And so, the mega-stuffed mushroom was born, and O! how the bellies rejoiced! Helpful hint: this dish has multiple components and it moves! So read the recipe once through before starting.
- Knife, cutting board, baking dish (13×9 or larger), large bowl, a spoon and a fork, wooden spoon, liquid measuring cup, med/large saucepan with lid, medium saute pan, metal spatula, range
- 2 large red bell peppers, halved and cored
- 4 small/medium portobello mushrooms, stems removed
- 2 poblano peppers, halved and cored
- 2 small yellow onions, one sliced into 1/4″ half moons, the other diced (or divide up a large onion)
- 4 large cloves garlic, 2 thinly sliced, the other 2 chopped
- 1/2 cup millet
- 1 cup vegetable stock
- 2-3 leaves swiss chard, chopped into fine ribbons (or use a handful fresh spinach)
- 1/2 cup red wine vinegar
- 1/4 cup evoo + more for cooking
- Kosher salt and ground black pepper
- Pinch of red pepper flakes (optional)
- Preheat the oven to 400 F. Prep the bell peppers and poblano chilies. Place them in the baking dish, drizzle with evoo, and sprinkle on a big pinch of kosher salt and pepper. Rub the peppers inside and out to make sure they’re thoroughly and evenly coated. Place the peppers cut-side down in the baking dish and bake 20 mins, or until peppers are soft.
- While the peppers bake, stem the mushrooms and gently scrape out their gills with a spoon, being careful not to break the edges. Place the portobello caps in a large bowl. Add the slivered onion and one of the cloves of chopped garlic.
- In a liquid measuring cup, combine the red wine vinegar and 1/4 cup evoo. Sprinkle in a dash of salt and a hit of ground pepper. Whisk with a fork to combine. Pour the marinade over the mushroom caps and veg. Mix the portobellos with your hands, and let marinate 10-15 mins. Make sure your caps are all touching some of the onions and garlic! Don’t let them just sit on the bottom!
- Add the veg stock and millet to a saucepan, cover, and bring to a boil. Once boiling, reduce the heat and let simmer until all the liquid is gone, about 15-20 mins.
- By now, your peppers are probably done. Remove them from the oven, and reduce the oven heat to 350 F. Let them sit until they’re cool enough to handle. Revisit your mushrooms caps and swish them around to make sure they all get evenly marinated.
- Heat a drizzle of evoo in a saute pan over medium heat. Add the diced onion to the pan and saute 2 mins. Add the garlic and cook another minute or until the onion is soft and translucent. Stir in the chard ribbons, a big pinch of salt, some black pepper, and red pepper flakes if desired. Saute and stir until the chard is thoroughly wilted, or about 5-7 mins. Once it’s done cooking, add the millet to the saute pan and stir it around to coat it in the oniony, garlicky flavor.
- Ok, let’s build some stacks of awesome. Select a mushroom cap, and layer it with 6-7 thin slices of garlic. Place a roasted red bell pepper on top of the mushroom, and fill the pepper cavity with a small handful of the onions from the mushroom marinade. Top that with half of a poblano pepper and spoon in 2-3 spoon fulls of the chard/millet stuffing. Place in the baking dish and repeat 3 times or until everything is used up.
- Cover the baking dish with aluminum foil and return the veggies to the oven to bake at 350 F for 20 mins. This will help make sure the mushrooms, onions, and garlic soften in the vinegar marinade steam. After 20 mins, remove the foil and bake another 10-20 mins, or until all of the veggies are softened to your desired texture, and the top of the millet has started to toast to a golden brown. Carefully remove the hot mega-stuffed monstrosities with a spatula.