Stuffed Portobello Mushrooms
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Olive Oil1 medium
Onion (finely chopped)1 tbsp
Garlic (minced)4 medium
Portobello (stems finely chopped)1 tsp
Sage (chopped fresh)1 cup
White Wine (dry)Directions:
1
Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot, but not smoking, and lightly brown bread crumbs, stirring occasionally
2
Transfer to a large bowl
3
Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and saute onion, stirring, until tender
4
Add garlic and saute, stirring, 1 minute
5
Add chopped mushroom stems, and salt and pepper, to taste, and saute, stirring, until tender, about 3 minutes
6
Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all liquid is evaporated
7
Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs
8
Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes
9
Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste
10
Cook, covered, until just tender but still juicy and mound filling in caps
11
Heat mushrooms until hot, about 3 minutes
12
Serve sprinkled with remaining bread crumbs