Portabella Bread Bowls

Well, it’s been a rough couple of weeks here in NYC after Hurricane Sandy blew through. Our power has just been restored after a week without, and a lot of friends are still in flux. I’ve been working long shifts at the hospital due to most other hospitals in the area still being closed. The good news is, when I get stressed… I cook!
 
This recipe is an oldie but a goody. I’ll be sharing two recipes, one for the bread bowls, and the other for the filling. These bread bowls are great: you can freeze the dough and just defrost it, let it rise and bake it at a later time. You can always buy bread bowls from the store or bakery, but nothing beats the smell of freshly baked bread. Here is the bread before and after baking.
 


And here is a picture of me, hard at work! Oh, don’t forget, kids… make sure you vote today!
 



This meal is so thick, creamy and delicious, and just the type of hearty meal that’s great as the temperature continues to drop. And, of course, it goes wonderfully with a nice red wine. I know you’re going to love this one and guests are always impressed with the bread bowls.