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Home › Recipes › Snacks › Stuffed Marinated Portabella Mushrooms

Stuffed Marinated Portabella Mushrooms

Ruth Brister


Ingredients

Sherry Vinaigrette:
1/3 cup medium-dry sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
1/2 cup olive oil or vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)

Stuffing:
1 medium white onion
2 ounces thinly sliced prosciutto
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan (about 3 ounces)
1/2 cup warm water
1/4 cup medium-dry sherry
6 ounces mesclun (about 2 quarts loosely packed)*
Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

Directions

To make the vinaigrette: In a very small saucepan, boil the sherry until reduced by half. Let cool. In a bowl, whisk together the sherry, balsamic vinegar, garlic, shallot, sugar, salt and pepper to taste. Add the oil in a small stream, whisking, until emulsified. Whisk in the herbs. Reserve 1/4 cup of the vinaigrette for dressing the mesclun. Transfer remaining vinaigrette to a large plastic bag.

Discard stems from mushrooms. Add mushrooms to the bag of reserved vinaigrette and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms in refrigerator, turning bag once or twice, at least 30 minutes and up to two hours. Preheat oven to 350 degrees F.

To make the stuffing, finely chop the onion and cut the prosciutto into julienne strips. In a skillet, cook the onion in butter over moderately low heat, stirring often, until soft. Transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients until well combined. Season the stuffing with salt and pepper to taste.

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 in middle of oven 20 to 25 minutes, or until stuffing is golden brown.

In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste. Divide among four plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into four or five pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

Serves four as a hearty first course or light main course.

Suggestions

*Mesclun is a gourmet blend of lettuces that is readily available in your grocer's produce section.