Stuffed Portobello Mushrooms
They can’t all be winners, right? There are winners and there are losers and there are these awkward in between dishes. They’re edible. They’re decent. You’re definitely not rushing back to make it again unless you make some tweaks to it.
That’s these stuffed mushrooms for me. They have great flavor, but I think I picked soon-to-be-going-bad mushrooms and my execution was a little off. They sure are pretty, though, aren’t they? The mushrooms themselves fell flat, and weren’t very supportive. I think my dressing went a little dry, which is scary. Had it been the right consistency, I’m afraid to see what the mushrooms would do. Head for the hills? I didn’t chop up my bread small enough, and I definitely needed more liquid.
The flavor was so, so good, though. I do love a good portobello. I just need better execution.
Inspiration: Got No Milk
Ingredients
- 2 portobello mushroom caps
- olive oil
- 1 leek, diced
- 3 stalks of celery, diced
- 4 cloves of garlic, minced
- 1 teaspoon of rosemary
- 3/4 cup of white wine [maybe 1 cup?]
- 3 slices of bread toasted and cubed
- 1/2 cup cheese of choice
Preparation
- Preheat oven to 450º.
- Clean mushrooms then remove gills.
- Grease a baking pan big enough to hold both caps.
- Place caps top down in the pan and drizzle them with olive oil.
- Add veggies, garlic, and rosemary to a pan on medium heat.
- Saute until soft tender.
- Add the wine to the pan to deglaze.
- Add bread cubes and cheese.
- Stir thoroughly until mixed through.
- Add more wine if not moist enough.
- Sprinkle with salt and pepper and split the mixture between the two caps.
- Bake for 30-40 minutes [mine was more like 30 minutes before the bread started getting overly toasted.
- Eat both of them to yourself. I did.