"Portabello Ragout"

This is a great "RICH" side dish or a entree for a vegetarian or meat eaters alike. Small spoonfuls on a crostini, chip or fresh bread also make a great appetizer. It requires a small amount of prep work before it goes into the Oven or Skillet and cooks in about 30-45 minutes.
I serve it over Fresh and Easy Organic Polenta but it would be good as a topping or toss for pasta, rice or risotto.

"Portabello Ragout"

Ingredients Needed:
4-5 Portabello Mushroom caps stems removed Approx. 20oz's.
1 Package "Fresh & Easy" Fajita Vegetables
1 Small Can "Fresh & Easy" Sliced Black Olives
1 Jar "Fresh & Easy" Bruschetta Topping
1 Jar "Fresh & Easy" Pesto Genovese
1 Small Package "Fresh & Easy" Shredded Parmesan Cheese
1 Small Package "Fresh & Easy" Shredded Mozzarella
Oven Directions:
Preheat Oven to 375 Degrees.
Spray or wipe with oil a 9" by 12" , 2 inch deep baking dish set aside.
Chop the Portabello Mushrooms into a sugar cube sized dice. Approx. 1/2 inch sized cubes. Place into a large mixing bowl.
Chop the Fajita vegetables into smaller size pieces Approx. 1/2 inch long.
Add those to the Mushrooms in the mixing bowl.
Open and drain the Black Olive Slices and add to the bowl.
Open the Bruschetta Topping and add the entire Jar to the mixing bowl.
Open the Pesto Genovese and add the entire jar to the mixing bowl.
Toss all the Ingredients with a large spoon in the mixing bowl until the Bruschetta Topping and Pesto thoroughly coat the vegetables.
Put this mixture into the Baking Dish and place into the hot oven.
Cook for 20-30 minutes stirring occasionally.
When the Mushrooms have roasted and released the moisture they contain. Remove the baking dish from the oven and stir while adding the whole bag of Shredded Parmesan and the whole bag Of Shredded Mozzarella. Making sure to mix thoroughly. Return the baking dish to the oven and bake a additional 5-10 minutes. The Ragout is ready to serve when the cheese's have melted and the mixture thickens a bit.
Stove Top Directions:
The Mixture will be prepped in the same way. Omit preheating the oven and the baking dish. When the Vegetables have been prepared and coated in the mixing bowl.
Add the mixture to a large non-stick skillet thats been heated with a tablespoon of Olive Oil and cover.
Cook over Medium heat about 15-20 minutes until the Mushrooms have browned a little and release the moisture they contain. Stir in the Whole bags of Shredded Parmesan and Mozzarella Cheese's.
Continue stirring over Medium heat until the cheese melts and the mixture thickens. The Ragout is ready to serve.
Serving Suggestions/Variations:
The Ragout will be thick and cheesy sometimes is easier to serve with 2 spoons and it makes a excellent topping for sliced and browned Polenta as a entree.
Or can be served in a dish as a side with some Garlic Toast the way it is.
Put small spoonfuls on Garlic Crostini's topped with a Basil Leaf as a appetizer.
My friends have made this recipe and used it to top Pasta and Rice.
A good fresh garnish would be some Chopped Scallions or Chives maybe even fresh Parsley or Oregano. I always Believe you should make a recipe your own so use what you like.
Enjoy.