Stuffed Mushroom Caps With Caponata Vegetables Recipe
Make Stuffed Mushroom Caps With Caponata Vegetables Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Caponata-style vegetable filling
Finish / Optional garnish
Method
Mushrooms
- 1
Prepare mushrooms
Preheat oven to 400°F (200°C). Clean mushrooms by wiping caps with a damp paper towel. Remove stems and finely chop stems; reserve chopped stems for the filling. Lightly brush the outside and inside of mushroom caps with 2 tablespoons olive oil and season inside with 1 teaspoon salt and 1/2 teaspoon black pepper. Place caps, cavity up, on a rimmed baking sheet lined with parchment.
Caponata-style vegetable filling
- 2
Prepare vegetables
Cut the eggplant into 1/2-inch dice, sprinkle with a pinch of salt, place in a colander and let sit 10 minutes to remove some bitterness and moisture; pat dry with paper towels. Dice the red bell pepper, finely chop the onion and celery. Mince the reserved mushroom stems and the garlic.
- 3
Cook eggplant
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced eggplant in a single layer (cook in batches if needed) and sauté until golden and softened, about 6–8 minutes. Transfer eggplant to a bowl and set aside.
- 4
Cook remaining vegetables
Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Add onion and celery and sauté until translucent, about 4 minutes. Add red bell pepper and chopped mushroom stems; cook until softened, 3–4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- 5
Combine and season
Return the cooked eggplant to the skillet. Add capers, chopped olives, and 1 tablespoon tomato paste; stir to combine. Pour in 1 1/2 tablespoons red wine vinegar and sprinkle 1 teaspoon sugar over the mixture. Add 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to low and simmer, stirring occasionally, 4–6 minutes to meld flavors and reduce liquid slightly.
- 6
Finish / Bake & Garnish
- 7
Fill mushrooms
Spoon about 1 to 1 1/2 tablespoons of the warm caponata into each mushroom cavity, mounding slightly.
- 8
Add crumbs and cheese
In a small bowl combine 1/2 cup fresh breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon lemon zest and 1 teaspoon olive oil; toss to moisten. Sprinkle about 1 teaspoon of the breadcrumb mixture on top of each stuffed mushroom to create a lightly crunchy topping.
- 9
- 10
Serve
Remove from oven and let rest 2 minutes. Transfer to a serving platter, garnish with small torn basil leaves, and serve warm or at room temperature.