Food
Mushrooms' caps stuffed with mixture of cheese, onion, breadcrum

Stuffed Portobello Mushrooms

Denis Leary used to be a client of mine when I was a full time natural foods chef. He loved this stuffed mushroom recipe; it’s one of the ways I got him to eat more vegetables. They convinced him that vegetables really can be delicious.

Ingredients

– 4 large portobello mushrooms
– 1 clove garlic, minced
– Skinnygirl balsamic vinaigrette dressing
– 1 tsp Dijon mustard
– Salt and pepper, to taste
– 1 tbs chopped parsley
– 4-5 button mushrooms, chopped
– ¼ cup Parmesan cheese
– 2 tbs toasted pine nuts (lightly toast in a small nonstick pan on medium heat, watch carefully, as they burn quickly)
– Additional 1 tbs Parmesan and 1 tsp chopped parsley

Serves 4

Directions

1. Wipe portobellos clean with a damp paper towel. Do not rinse! Remove large stems. Cut off hard base and finely chop the remaining stem, then set aside. Mix garlic, balsamic dressing, Dijon mustard, and salt and pepper in a bowl. Using a brush, generously brush the entire mushroom cap with the marinade. Place mushrooms in a ziplock bag and refrigerate for no less than one hour.

2. Preheat oven to 400 degrees F. Combine parsley, button mushrooms, and Parmesan. Taste mixture and season with salt and pepper.

3. Grill mushroom caps on a grill pan or nonstick skillet. During the grilling, place a pan or some sort of weight on top of the mushrooms. This will make them crispier and remove some of the water. Grill until lightly charred, then flip and repeat. Place mushrooms on tin foil or sheet pan, spread the mushroom stem mixture on top of each portobello, sprinkle with pine nuts and additional Parmesan, and bake for 10 minutes. For the last 5 minutes, place under the broiler. Sprinkle with additional parsley and serve.