Grilled Stuffed Portabello Mushrooms Mushrooms in Mushrooms

 

Home Articles Recipes Gourmet Garden Books Product Reviews Links About Me

 

Makes 4

This recipe is a true Hobbit’s delight.  Mr. Billow Baggins himself would be honored if served this delectable mushroom creation.

 

4 large Portabella mushrooms

1 pound traditional white button or Cremini mushrooms

 

1 tablespoon olive oil

1 tablespoon of butter

2 shallots, thinly sliced

1 clove of garlic, finely minced

1/4 teaspoon dry dill weed or about 1 teaspoon fresh

A scant pinch of ground nutmeg

A scant pinch of ground cayenne, or to taste – (go easy, this dish isn’t supposed to be hot, just have a wee bit of a buzz)

1/2 cup cream

Salt * and fresh, coarse ground black pepper to taste

 

About 1/2 a cup grated quality Swiss cheese like Emmentaler or Gruyere

Paprika

Sprigs of fresh parsley or dill weed

Lemon slices

 

Remove the stems from the Portabella’s.  Save them to use when making stock, soups, sauces, spaghetti sauce or chili.  Brush the Portabella cups well and set aside.  Brush the button mushrooms and slice them thinly.  Set aside.  Bring a pot of water to the boil and blanch the portabella’s one at a time. Drop each into the boiling water and leave only until the water returns to the boil.  Remove immediately and place in cold water to cool.  Drain thoroughly and set aside. 

 

Heat the olive oil in a heavy skillet and gently sauté the shallots and garlic until the shallots are pinkish and translucent.  Add the sliced mushrooms, dill weed, nutmeg and cayenne and gently sauté, just until the mushrooms are beginning to brown around the edges and all are hot through.  Add the cream and if the mixture seems a bit to wet, continue to cook over a medium heat until the liquid is somewhat reduced.   Season to taste with salt and pepper.  Place the thoroughly drained portabella’s on a baking sheet lined with baker’s parchment.  Divide the sautéed mushrooms between them and sprinkle each with the grated cheese.  Top with a light sprinkling of paprika.  Place under the broiler or in a hot, 450° to 500° oven just until the cheese melts and all is hot through.  Place one mushroom stuffed mushroom on each of four individual serving plates and garnish each with a sprig of fresh herbs and a slice of lemon.

 

* This would be a good place to use your special gourmet finishing salts like Fleur de Sal, flake salt or pyramid salt.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

advanced web statistics