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
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.
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.