Jacqueline Ruby’s stuffed portobello mushrooms

A holiday crowd-pleaser.
WAG’s Saucy Realtor, Jacqueline Ruby, serves up a twist on the Thanksgiving app.

Well, Thanksgiving is around the corner and what better way to celebrate the holiday than with an appetizer that’s a crowd-pleaser. This won’t take too much time and your guests will be happy you made something different from a traditional first course. 



4 jumbo Portobello mushrooms
 1 pint cherry tomatoes
 1 container small mozzarella balls
 2 tablespoons thinly sliced basil
 2 tablespoons chopped parsley
 2 tablespoons olive oil
 ¼ cup chopped green or red peppers
 1 clove garlic, chopped
 ½ teaspoon salt
 ¼ teaspoon pepper
 ½ teaspoon oregano


1. Clean the mushrooms gently and pat dry.
2. Chop mozzarella balls into bite-size pieces.
3. Chop the tomatoes and peppers into small pieces.
4. Heat a fry pan to medium. Add oil.
5. Sauté tomatoes and peppers until soft.
6. Add basil, parsley, garlic, salt and pepper and oregano.
7. Toss evenly and add tomato mixture to mushrooms.
8. Place mozzarella pieces on top of mushrooms.
9. Preheat oven to 350 degrees.
10. Put mushrooms in a pan with ½ inch of water.
11. Bake at least 20 minutes or until mushrooms are fork-tender.
12. Serve with Italian bread.

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