epicurious4.3
Stuffed Portobello Mushrooms
A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for marinated portobello mushrooms.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 15 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Vinaigrette
2
In a very small saucepan boil sherry until reduced by half and let cool. In a bowl whisk together reduced sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper. Add oils in a slow, steady stream, whisking until emulsified. Whisk in herbs and reserve ¼ cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
mesclun (about 2 quarts loosely packed)6 ounces
3
Stuffing and Assembly
4
Discard stems from mushrooms. Add mushroom caps to bag with vinaigrette 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.
5
Place a rack in center of oven; preheat to 350°F.
6
Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until soft (about ⏱️ 5 minutes) and transfer to a bowl. Stir in prosciutto, bread crumbs, basil, parsley, and 1 cup freshly grated Parmesan. Season with salt and pepper to taste and mix until combined.
prosciutto, thinly sliced into strips2 ouncesfreshly grated Parmesan (about 3 ounces)1 cup
7
Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13x9x2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and sherry around mushrooms and bake 20 to ⏱️ 25 minutes, or until stuffing is golden brown.
8
Toss mesclun with reserved vinaigrette in a medium bowl. Season with salt and pepper and divide among four plates. Transfer a mushroom to each plate and garnish with Parmesan curls. Editor’s note: This recipe was first printed in the November 1998 issue of ‘Gourmet’ as Stuffed Marinated Portabella Mushrooms. Head this way for more of our best mushroom recipes →
mesclun (about 2 quarts loosely packed)6 ouncesParmesan curls, shaved with a vegetable peeler at room temperature, for garnish
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...