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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
12 large portobello mushrooms
1/2 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
6 oz bacon, chopped
11/2 cups onion, finely chopped
3 cloves garlic, minced
11/2 tsps. fresh thyme, finely chopped
11/2 tsps. fresh oregano, finely chopped
3/4 cup white wine
1 qt. cooked medium-grain white or brown rice
3/4 cup green onion, finely chopped
3/4 cup Gruyere cheese, finely shredded
1 cup Parmigiano-Reggiano cheese, grated, divided
Preheat oven to 350. For the mushroom caps: Break off mushroom stems, chop finely, and set aside. Wipe off caps with a damp towel and scrape off gills from the undersides of the caps. Coat the caps with olive oil and season with salt and pepper. Place mushroom caps on a sheet pan and bake for 5 minutes until they lose their raw look.
For the stuffing: In a skillet, render the bacon until crisp. Remove the bacon and crumble; reserve. Add the chopped mushroom stems and onion to the hot bacon fat and saute until the vegetables are tender. Add the garlic, thyme, and oregano and saute for a minute. Add the wine and boil to reduce to a glaze.
Add the cooked rice, reserved bacon, green onions, cheese and 3/4 cup of the Parmesan cheese; mix well and season with more salt and pepper. Stuff caps with the filling and top with the remaining Parmesan cheese. Hold in refrigerator if needed. Bake at 375 for 10 minutes, until the cheese is melted and the tops are lightly browned. Serve warm or at room temperature. Serves 12
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STUFFED ROASTED PORTOBELLO MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
12 large portobello mushrooms
1/2 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
6 oz bacon, chopped
11/2 cups onion, finely chopped
3 cloves garlic, minced
11/2 tsps. fresh thyme, finely chopped
11/2 tsps. fresh oregano, finely chopped
3/4 cup white wine
1 qt. cooked medium-grain white or brown rice
3/4 cup green onion, finely chopped
3/4 cup Gruyere cheese, finely shredded
1 cup Parmigiano-Reggiano cheese, grated, divided
Preheat oven to 350. For the mushroom caps: Break off mushroom stems, chop finely, and set aside. Wipe off caps with a damp towel and scrape off gills from the undersides of the caps. Coat the caps with olive oil and season with salt and pepper. Place mushroom caps on a sheet pan and bake for 5 minutes until they lose their raw look.
For the stuffing: In a skillet, render the bacon until crisp. Remove the bacon and crumble; reserve. Add the chopped mushroom stems and onion to the hot bacon fat and saute until the vegetables are tender. Add the garlic, thyme, and oregano and saute for a minute. Add the wine and boil to reduce to a glaze.
Add the cooked rice, reserved bacon, green onions, cheese and 3/4 cup of the Parmesan cheese; mix well and season with more salt and pepper. Stuff caps with the filling and top with the remaining Parmesan cheese. Hold in refrigerator if needed. Bake at 375 for 10 minutes, until the cheese is melted and the tops are lightly browned. Serve warm or at room temperature. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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