STUFFED MARINATED PORTABELLA MUSHROOMS
Steps:
- 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.
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Nansamba Cissy
[email protected]I love the combination of flavors in these mushrooms. The sweetness of the balsamic vinegar and the saltiness of the Parmesan cheese are a perfect match.
Ruth Pugh
[email protected]These mushrooms are perfect for a healthy and delicious meal. They're low in calories and fat and high in fiber.
Earlene Smitty
[email protected]I'm not a vegetarian but I love these mushrooms. They're so flavorful and satisfying.
Myomyint Naing
[email protected]These mushrooms are a great way to get your kids to eat vegetables. My kids love them!
Nouman Rasheed
[email protected]I've made these mushrooms several times and they're always a hit. They're perfect for parties or potlucks.
Josue Silva
[email protected]The marinade really makes a difference in the flavor of these mushrooms. I highly recommend marinating them for at least 30 minutes.
Kashif Bhutta
[email protected]These mushrooms are so delicious and satisfying. I feel like I'm eating a gourmet meal when I eat them.
Javed Rubel
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Kaganda Brian
[email protected]These mushrooms are perfect for a quick and easy weeknight meal. They're also great for entertaining because they can be made ahead of time.
Udoka Daniel
[email protected]I'm not a big fan of mushrooms but I really enjoyed these. The stuffing was so flavorful and the mushrooms were cooked perfectly.
Prasun Lama
[email protected]I made these mushrooms for a vegetarian friend and she loved them. She said they were the best vegetarian dish she'd ever had.
Arjan Motovlogs
[email protected]I used a different type of mushroom and it worked just as well. The recipe is very versatile and can be adapted to your own taste.
Ryley Korbel
[email protected]I followed the recipe exactly and the mushrooms turned out great. They were moist and flavorful and the stuffing was cheesy and delicious.
Kelsey Simpson
[email protected]I've made this recipe several times and it's always a winner. The mushrooms are always cooked perfectly and the stuffing is delicious.
Aliya Altaf
[email protected]These stuffed portabella mushrooms were a hit at my last dinner party! Everyone raved about how flavorful and juicy they were. I'll definitely be making them again.