This should be vegetarian. The version of it I had at the restaurant was vegetarian, but we had this package of locally sourced ham that was calling our names and keeping us awake at nights, so we thawed it out and I chopped up a piece and added it to this.
While that was cooking, I took the stems out of a couple of portabella caps, filled them with red cooking wine, and broiled them for about 5 minutes. Then I poured the wine out into cooking dishes, flipped the caps, and broiled them a few minutes more. I put them, gills up, into the dishes, divided the veg/ham between them, and topped them with Italian cheese blend (Romano, Parmesan, and Asiago) and sprinkled them with Italian seasoning. I broiled them until the cheese was melted.
Still, it's something we'll try again, probably without the ham next time.
Marian Allen, Author Lady
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