Stuffed Portobello Mushrooms
by Caren McSherry
This easy-to-prepare vegetarian side for your barbecue get-together is not only tasty but is perfect served alongside all proteins.
Ingredients:
- 4 firm fresh portobello mushrooms, stems removed and chopped
- 2 tbsp butter
- 2 medium shallots, peeled and finely diced
- 1 large garlic clove, minced
- 1/3 cup panko (more if the filling is too wet)
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- Fresh ground pepper and sea salt, to taste
- 2 tbsp sherry or port
- 1⁄2 cup Fontina or Monterey Jack cheese, grated
- 1/3 cup Parmesan, grated
Method:
1. Remove the stems from the mushrooms, taking care not to break the cap. Finely chop the stems and set aside.
2. Place the butter, shallot, and garlic in a fry pan. Place over medium heat and soften the mixture. Do not brown, add the chopped stems, and continue to cook on medium heat until cooked.
3. Remove from the heat, add the panko, basil, parsley, salt, pepper, sherry, and grated cheese.
4. Stuff into the caps and sprinkle the tops with grated Parmesan. Place on the grill with the lid down and cook until the caps are just soft, but not soggy. Remove and serve.
- Makes 4 stuffed caps
2. Place the butter, shallot, and garlic in a fry pan. Place over medium heat and soften the mixture. Do not brown, add the chopped stems, and continue to cook on medium heat until cooked.
3. Remove from the heat, add the panko, basil, parsley, salt, pepper, sherry, and grated cheese.
4. Stuff into the caps and sprinkle the tops with grated Parmesan. Place on the grill with the lid down and cook until the caps are just soft, but not soggy. Remove and serve.
- Makes 4 stuffed caps
Copyright (c) Caren McSherry 08/2022
