Stuffed Portabello Mushrooms

I adore mushrooms but rarely cook with them as no one else Brett refuses to eat them.  However, at our potluck last week, Vickie brought the most incredible mushroom and artichoke dish – I loved it, so I requested the recipe.  I followed her recipe, with the exception of adding more garlic, a squirt of lemon, and a dash of Riesling.  I thought about the presentation and decided to stuff portabello mushrooms with the mushroom mixture.  Call me crazy, but I was on a mushroom mission.  I brushed the caps with an olive oil & honey vinaigrette before tossing them onto the grill for a few minutes, then I filled them to the brim with the mushroom & artichoke stuffing and topped them off with a pinch of goat cheese.  What a blast of flavor!  The slight smokiness from the grill, the tang of the goat cheese and the richness of the stuffing made for an incredible meal!  I’m happy to say that I have leftovers for Friday and Saturday.  If you need a mushroom fix, then this recipe is for you!

Stuffed Portabello Mushrooms Printable recipe

3 tablespoons extra-virgin olive oil

1 large onion, diced

2 tablespoons garlic, minced

2 cans of artichokes and quartered (drained)

6 large portobello mushroom caps, stems and gills removed 

1/3 cup of sundried tomatoes

1/4 cup Riesling

Juice of 1/2 lemon

1/3 cup of grated Parmesan cheese

Goat cheese, optional

Slice 2 of the mushrooms for the stuffing; the remaining will be stuffed.
Sauté the onions, garlic and sundried tomatoes in olive oil, about 5-7 minutes.
Add the drained artichokes and sliced mushrooms and continue to cook until the mushrooms are tender and beginning to caramelize; deglaze pan with Riesling and lemon juice, allowing liquid to evaporate.
Remove from heat and stir in the Parmesan cheese.
Serve as a sidedish or used as a stuffing.

Marinade
1 tablespoon honey
3 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt

Heat grill to high.
Mix marinade ingredients together and brush both sides of mushrooms with marinade.
Place mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.
Remove from grill and fill with stuffing, then add goat cheese, if desired; return to grill and continue to cook for 5 minutes, or until mushrooms are cooked through and stuffing mixture is hot.
Serve immediately.