Anyone have any good recipes with stuffing portabella mushrooms?

Answer 1

STUFFED MARINATED PORTABELLA MUSHROOMS

For Sherry vinaigrette
1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
1/2 cup olive oil 1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)

For stuffing
1 medium white onion
2 ounces thinly sliced prosciutto
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan (about 3 ounces)
1/2 cup warm water
1/4 cup medium-dry Sherry
6 ounces mesclun (about 2 quarts loosely packed)

Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

Make vinaigrette:
In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.

Preheat oven to 350°F.

Make stuffing:
Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.

Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.

In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

Serves 4 as a hearty first course or light main course.

Answer 2

Portobellos: 2 teaspoons greater desirable-virgin olive oil, a drizzle 5 medium portobello mushroom caps Salt and freshly floor black pepper 2 tablespoons balsamic vinegar Stuffing: a million tablespoon greater desirable-virgin olive oil, a million turn of the pan 3 cloves garlic, chopped a million small yellow skinned onion, chopped a million pound clean spinach, coarsely chopped a million can, 6 to eight count type, 15 oz., artichoke hearts in water, drained nicely on paper towels Salt and freshly floor black pepper 4 to 6 sprigs clean thyme, chopped, approximately 2 tablespoons 3 slices Italian bread, toasted and chopped into small cubes a million/2 cup packaged or canned rooster or vegetable inventory a million/4 cup grated Parmigiano-Reggiano, a handful Preheat oven to 375 tiers F. warmth a huge nonstick skillet over medium extreme warmth. upload a drizzle of oil and the portobello caps. Season caps with salt and pepper, to flavor, and cook dinner 3 minutes on the two sides. upload balsamic to the pan and allow the vinegar to cook dinner away because it coats the caps. circulate balsamic glazed caps to a cookie sheet. return pan to the range and upload oil, garlic and onion. Saute onions and garlic 3 minutes, upload spinach to the pan and enable it wilt. Coarsely chop artichoke hearts in the nutrition processor and upload to the spinach. Season greens with salt and pepper and thyme. upload chopped toast and hose down stuffing with rooster or vegetable inventory. combine stuffing and sprinkle in somewhat grated cheese. precise each and each mushroom with a million/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. shrink each and each mushroom into 4 products and circulate to a serving dish.

Answer 3

Yum, the above one is good. I also like crab(or imatiaton), bread crumbs, green onion, butter , and garlic. Top with provel. Bake or broil.

Answer 4

Crab stuffed mushrooms are great. I think you can use Crab Imperial?

Answer 5

Itallian sausage, mozzarella and cream cheeses, cilantro, garlic, and worchestershire sauce. top w/ parmesean cheese and broil until lightly toasted.