Portobello vs. Portabella – Garlicky Stuffed Portobellos

 

According to gourmetsleuth.com the portobello is:

•  a “brown crimini mushroom in disguise” (sneaky!)

• once the crimini grows to 4″-6″ in diameter it is now a portobello

• can be called portobello OR portabella

• can be grilled, oven roasted, or sauteed

 

 

 

I keep getting requests to make more main dishes and for some reason I keep craving vegetables! Over time I’ve noticed I’m losing my taste for red meat especially (bummer!) but I promise I’m gonna work in some heartier fare very soon. I’ve got a few dishes in mind and I just need to buckle down and make them. But for now try these! I don’t really like mushrooms but there is one way I do enjoy them and that is stuffed. Cooked portobellos are definitely a “meatier” mushroom, so for those of you out there who dislike mushrooms give this one a try. Pared with a salad dressed in a lemony vinaigrette, these would make a nice, light lunch.

 

 

 

 

Ingredients

10 medium sized portobello mushrooms, stems removed (2 reserved for the filling)

1/2 cup frozen artichoke hearts, thawed and chopped into bite size pieces

3 tbsp. chopped sundried tomatoes (in oil, reserve the oil)

1/2 cup freshly grated parmiggiano reggiano cheese

1/8 cup pine nuts

4 large cloves garlic, chopped

1 teaspoon red pepper flakes

4 leaves fresh basil, roughly chopped

4 tbsp. bread crumbs

Kosher salt and freshly ground pepper, to taste

Up to a 1/3 cup olive oil, plus 1 tbsp. 

 

 

Directions

Preheat oven to 400 degrees F.  Using a basting/pastry brush lightly brush the outside of each mushroom with the tablespoon of olive oil. Using the same brush, lightly coat the bottom of a baking sheet. Place the mushrooms on the baking sheet and set aside.

Finely chop the 2 reserved portobello’s and, using a fork, combine with the artichoke hearts through the bread crumbs. Pour half of the olive oil over the mixture and season with salt and pepper. Mix with the for and taste. At this point you can add more red pepper flakes and salt/pepper, depending on your preference. If the filling is too dry add more olive oil. It should be very moist (if you still see dry breadcrumbs, this is a sign that you need more oil) but not oily.

Using a spoon, fill each mushroom so that the cap is completely filled and there is a nice mound on top (see pic). Bake in the oven for about 15 minutes or until mushrooms have turned dark brown and are fork tender. Allow to cool for a few minutes and serve.