Flavorful. Meaty. Savory. Delicious. Guilt-free. (Five words to describe mushrooms). Oh, how much I love them. It's not often that you find a vegetable that can carry a dish by itself. Mushrooms are one of those vegetables. I put them in (or on) everything: pizza, pies, pasta, polenta. Add some shallots, thyme, rosemary, or basil and you ring your dinner bell.
1 package of baby portabella mushrooms (about 8 mushrooms)
1 shallot, minced
1 garlic clove, minced
handful of basil, chopped
1 spring rosemary, minced
1/2 cup seasoned bread crumbs
3 tablespoons sherry vinegar
2 tablespoons chicken stock
1 tablespoon olive oil
3 tablespoons butter
salt to taste
- Wipe mushrooms thoroughly (do not wash them, they will absorb too much water).
- Cut off stems mushrooms and toss.
- Add one tablespoon of butter, 1 tablespoon olive oil, and shallots to a stainless steel pan on medium heat, cook for 2 minutes or until soften, but not browned.
- Add remaining butter (2 tablespoons), add garlic, let garlic soften (about 1 minute), then add 2 tablespoons sherry vinegar. Let simmer for about 1 minute.
- Add bread crumbs and 1 tablespoons chicken stock. Mix until bread crumbs are moist and liquid in pan is absorbed. Add fresh herbs and salt to taste.
- Mix remaining sherry and chicken stock and then drizzle liquid over mushroom caps. Stuff mushroom caps with mixture and place in oven on 400 for 15 minutes or until mushroom caps have soften and stuffing is browned. Squeeze with fresh lemon and serve.
Servers four (appetizers)