**Dive into a Culinary Journey with Stuffed Marinated Portabella Mushrooms: A Symphony of Flavors and Textures**
Welcome to a delightful culinary expedition featuring the iconic stuffed marinated portabella mushrooms, a vegetarian masterpiece that tantalizes taste buds and captivates hearts. Embark on a flavorful adventure as we unveil a collection of enticing recipes that transform these humble mushrooms into culinary gems. Each recipe presents a unique blend of ingredients and cooking techniques, offering a symphony of flavors and textures that will leave you craving for more. Whether you're a seasoned vegetarian, a flexitarian seeking meatless options, or simply a food enthusiast looking to expand your culinary horizons, this article is your ultimate guide to creating exceptional stuffed marinated portabella mushroom dishes. So, prepare your taste buds for an unforgettable journey as we delve into the world of stuffed marinated portabella mushrooms.
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.
MARINATED STUFFED PORTABELLA MUSHROOMS
Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)
Provided by Malriah
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- With a damp cloth or paper towel, wipe the portabellas to clean them.
- Remove the stems, chop and set aside.
- Mix all of the marinade ingredients together and place into a Ziplock bag.
- Add the mushroom caps and seal.
- Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
- To make the stuffing, begin heating olive oil in a large skillet.
- Add reserved mushroom stems, onions, celery and garlic.
- Cook until veggies start to soften a bit.
- Add chicken and cook until done, about 5 or 6 minutes.
- Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
- If it is a little dry, you can mix in a tablespoon or so of broth or wine.
- Remove portabellas from the Ziplock bag and discard remaining marinade.
- With a paper towel, pat the portabellas to remove excess moisture.
- Turn them over so that the gill sides are facing up and place in an oven safe pan.
- Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
- Sprinkle the remaining 2 tablespoons of Parmesan on top.
- Pour the chicken broth in the bottom of pan.
- Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.
Tips:
- To ensure even cooking, select mushrooms that are uniform in size.
- For a more intense flavor, marinate the mushrooms for at least 30 minutes before cooking.
- If you don't have a grill, you can also cook the mushrooms in a grill pan over medium heat.
- To prevent the mushrooms from drying out, baste them with the marinade while cooking.
- Serve the mushrooms immediately with your favorite sides.
Conclusion:
Stuffed marinated portabella mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With their smoky flavor and tender texture, these mushrooms are sure to be a hit at your next gathering. Experiment with different stuffing ingredients to create unique and flavorful combinations. Whether you prefer a classic filling of breadcrumbs and herbs or something more adventurous, these mushrooms are sure to satisfy. So fire up the grill and get ready to enjoy this delicious dish!
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