California Central Coast Recipes
Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms make a very dramatic presentation, but are really easy to make. Stuffed with bread crumbs, garlic, prosciutto and spices, they pair wonderfully with that first glass of dry red wine like a Cabernet Sauvignon as a dinner kick-off.
Preparation time: 20 minutesCooking time: 15 minutes
4 large Portobello Mushrooms about 4 inch diameters
4 cloves Garlic , minced
4 Tablespoons Extra Virgin Olive Oil
3 ounces Prosciutto , minced
6 ounces Italian Brown Mushrooms , chopped
1/4 cup Dry White Wine
2 cups Fresh Bread Crumbs
4 Tablespoons Parmesan Cheese , grated
1 teaspoons Fresh Thyme , chopped
1/4 cup Italian Parsley chopped
1 Pre-heat the oven to 350F
2 Carefully remove the stems from the Portobello mushrooms by either carefully breaking them off, or cutting them flush to the top of the gills. Brush off any debris from the mushrooms, and lightly brush the tops with a little extra-virgin olive oil.
3 In a skillet, add the olive oil and minced garlic and saute over medium low heat just until the garlic becomes fragrant. Add the prosciutto and continue to saute for a few minutes more until the prosciutto turns pink.
4 Add the chopped mushrooms, and saute until the mushrooms have given up thier liquid.
5 De-glaze the pan by adding the white wine, and cook just long enough to slightly reduce the liquid.
6 Reduce the heat to low and stir in the the bread crumbs, parsley, cheese and thyme. Cook for a few minutes to enable the bread crumbs to absorb all the liquid. The stuffing should be moist, fluffy and just sticky enough to hold together when lightly pressed. If it is too wet, add a bit more bread crumbs. If it is too dry, add a bit more wine.
7 Flip the Portobello Mushrooms up so that the gills face up. "Stuff" the face of each Mushroom with the stuffing by lightly pressing the stuffing on top. The stuffing should not be tightly pressed down, but remain light and a bit fluffy.
8 Put the mushrooms on a foil lined baking sheet and place them into the hot oven. Cook the mushrooms for 15 minutes or until the Portobello mushrooms are cooked and the stuffing lightly browned. When the mushrooms are done, they will look moist and the juices will be flowing.
This appetizer is perfectly matched for an earthy-oaky tasting dry red wine like a Cabernet Sauvignon.