Shelly's Recipe

STUFFED MARINATED PORTOBELLA MUSHROOMS

Category: Stuffed Mushrooms

4 large portobello mushrooms
Sherry vinaigrette
1/4 cup medium dry sherry
3 tbsp balsamic vinegar
1 tbsp sugar, minced garlic and shallot
1/2 cup vegetable and olive oils
1/2 tsp each dry herbs (basil, parsley, thyme, sage and chives)

Stuffing
1 medium onion
2 oz thinly sliced prosciutto
1/4 cup unsalted butter
1 tsp basil
1 tbsp parsley
1 1/2 cup bread crumbs
1 cup grated parmesan cheese
1/2 cup warm water
1/4 cup medium dry sherry
6 oz baby greens

Combine vinaigrette ingredients. Reserve some vinaigrette for greens. Place mushrooms in vinaigrette and marinade for 1 hour.

Remove mushrooms and let excess vinaigrette drip off. Arrange mushroom, gill side up in a 13x9 inch baking dish.

Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and sherry around mushrooms. Bake for 20-25 minutes or until stuffing is golden brown.

In a bowl, toss greens is vinaigrette and salt and pepper, to taste. Divide among 4 plates. Transfer mushrooms to a cutting board and cut each crosswise into 4-5 pieces. Transfer sliced mushrooms to each plate and garnish with parmesan curls.