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Stuffed Portobello Mushrooms Recipe

Stuffed Portobello Mushrooms

Homemakers Best Tested
By
Andrew Chase
Stuffing large portobello mushrooms and cutting them into wedges is a tasty and convenient take on traditional Italian-style stuffed mushroom caps.

Ingredients

6 large portobello mushrooms
3 tbsp  (45 mL)  extra-virgin olive oil
4 anchovies, finely chopped
3 cloves garlic, minced
1/4 cup  (60 mL)  minced shallots
1/4 tsp  (1 mL)  each salt and black pepper
1/3 cup  (75 mL)  canned chopped tomatoes
1 egg
1 tbsp  (15 mL)  lemon juice
1-1/2 cups  (375 mL)  fresh bread crumbs
1/2 cup  (125 mL)  grated Parmesan cheese
1/3 cup  (75 mL)  finely chopped parsley

Preparation

Twist stems off mushrooms and trim off ends; finely chop stems. With spoon, scrape dark gills off caps and discard. Set caps aside.

In skillet, heat oil over medium heat; fry anchovies, garlic, shallots, salt and pepper until shallots are soft, 3 to 4 minutes. Stir in chopped mushroom stems and fry until tender, about 3 minutes. Stir in tomatoes and fry for 3 minutes. Scrape into bowl; let cool slightly.

With fork, whisk in egg and lemon juice. Stir in crumbs, cheese and parsley. Spoon mixture evenly into mushroom caps. Bake on parchment paper–lined baking sheet in 400F/200C oven until caps are tender and stuffing is crispy, 25 to 30 minutes. Cut each cap into 4 or 6 wedges.

Makes 24 to 36 pieces.

Make-ahead: Do not cut into wedges; refrigerate for up to 1 day. Cut into wedges before reheating in 350F/180C oven until heated through, about 5 minutes. 

Serving(s)
24 to 36 pieces
Nutritional Information
Per each of 36 pieces: about
Calories 29
Protein 1 g
Fat (total) 2 g
Sat. Fat Trace
Carbohydrate 2 g
Fibre Trace
Cholesterol 7 mg
Sodium 69 mg
Calcium 2 % RDI
Iron 2 % RDI
Vitamin A 1 % RDI
Vitamin C 2 % RDI
Folate 3 % RDI

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Source

Homemakers Magazine: December/January 2008

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