Stuffed Gratineed Portabella Mushrooms
Ingredients:
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6 (6 ) portabella mushrooms, stems removed and reserved
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1/4 cup (50 mL) grated Parmesan cheese
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1/4 cup (50 mL) dry breadcrumbs
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3 tbsp (45 mL) chopped fresh parsley, divided
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3 tbsp (45 mL) chopped fresh chives, divided
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1 tbsp (15 mL) olive oil
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1 tbsp (15 mL) butter
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( ) 2 shallots, thinly sliced
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1 (1 ) clove garlic, minced
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1 lb (500 g) fresh mushrooms, sliced
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1/2 cup (125 mL) dry white wine or chicken broth
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1/2 cup (125 mL) whipping cream
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( ) salt and freshly ground pepper
Preparation:
Chop portabella stems. Set aside.
Place portabellas, gill side down, on lightly greased cookie sheet. Bake at 350°F (180°C)18 to 20 minutes or until tender. Set aside.
Meanwhile, in small bowl, mix together cheese, breadcrumbs, 1 tbsp (15 mL) parsley, 1 tbsp (15 mL) chives and olive oil. Set aside.
In large fry pan over medium-high heat, melt butter. Cook shallots in butter until softened, about 2 minutes. Add garlic, sliced mushrooms and chopped portabella stems. Cook, stirring contantly, until mushrooms are tender and browned. Add wine. Cook, stirring until most of the liquid has evaporated, about 2 minutes. Stir in cream, remaining 2 tbsp (30 mL) each parsley and chives, salt and pepper to taste. Remove from heat.
Arrange cooked portabellas, gill sides up, on lightly greased cookie sheet. Divide mushroom mixture and then crumb mixture among caps. Broil until golden brown and bubbly.
Serve with 'Jamaican Rum Cocktail'
1 1/2 oz Appleton Reserve Rum, 1/2 oz Cointreau, 1/2 oz lime juice, 2 dashes Angostura bitters all over ice, top with 4 oz Ginger Beer).
Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca