Previous Post
Read on Mobile

Stuffed Portabella Mushrooms Recipe

  • Ingredients: 25
  • Serves: 2
  • Prep: 30 min
  • Bake: 30 min

Stuffed portabella mushrooms with olive oil, coarse fresh bread crumbs, medium onion, finely chopped, minced garlic, medium portabella mushrooms , stems finely chopped, canned plum tomatoes, chopped, chopped fresh sage, dry white wine. To make this stuffed portabella mushrooms for 2 persons you will need 30 min for preaparation and 30 min for baking.

Ingredients

Bakeware:

  • Two 13-ounce coffee cans or two 4 1/2-inch diameter ovenproof glass baking canisters

Ingredients:

  • 1 tbsp. active dry yeast
  • 3 tbsps. firmly packed light brown sugar
  • 1/4 tsp. ground ginger
  • 1/2 cup warm water
  • 1 milk
  • 2 tsps. salt
  • 2 tbsps. walnut oil or unsalted butter, melted
  • 4 1/2 cups unbleached all-purpose flour

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally.

    For this step you will need

  2. Step 2 Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender.

    For this step you will need

  3. Step 3 Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes.

    For this step you will need

  4. Step 4 Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.

    For this step you will need

  5. Step 5 Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes.

    For this step you will need

  6. Step 6 Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps.

    For this step you will need

Nutrition information

Calories 510 Carbohydrates 58 g (19%)
Fat 24 g (37%) Protein 13 g (25%)
Saturated Fat 4 g (18%) Sodium 421 mg (18%)
Polyunsaturated Fat 4 g Fiber 7 g (29%)
Monounsaturated Fat 15 g Cholesterol 0
Next Post
Previous Post
Read on Mobile

Stuffed Portabella Mushrooms Recipe

  • Ingredients: 31
  • Serves: 2

Stuffed portabella mushrooms with coarse fresh bread crumbs, freshly grated parmesan, chopped fresh flat-leafed parsley leaves, portabella mushrooms, extra-virgin olive oil.

Ingredients

For dipping sauce

  • 1 scallion
  • 6 oz. jumbo lump crab meat
  • 1 tbsp. sesame seeds
  • 1 large egg white
  • 1 tsp. grated peeled fresh gingerroot
  • 12 won ton or gyoza wrappers, thawed if frozen
  • cornstarch for dusting plate
  • 1 tbsp. vegetable oil

For the crabmeat:

  • 2 cups jumbo lump crabmeat, carefully picked
  • 2 tbsps. lemon juice
  • 2 tbsps. fresh cilantro leaves, roughly chopped
  • 1 1/2 tbsps. nuoc nam
  • 1 1/2 tbsps. minced jalapeño pepper
  • 1/2 cup fresh avocado, halved with pit removed
  • 1/4 cup fresh mango, diced

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems.

    For this step you will need

  2. Step 2 Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes.

    For this step you will need

  3. Step 3 Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil.

    For this step you will need

Nutrition information

Calories 174 Carbohydrates 13 g (4%)
Fat 11 g (16%) Protein 7 g (15%)
Saturated Fat 3 g (14%) Sodium 278 mg (12%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 6 g Cholesterol 7 mg (2%)
Next Post