Baked
Stuffed Portabellini Mushrooms
By FBWorld Team
Here's
a delicious, healthy recipe for you by Paulding
& Company,a full catering kitchen based
in San Francisco, founded by mother-daughter duo Tracy
and Terry Paulding. These Baked Stuffed Portabellini Mushrooms
are a tasty treat packed with-tons of flavor!
Yield:
4 side dish, or 2 main course portions; or use larger
mushrooms for two main course servings
Ingredients:
1 med. Zucchini
1 tspn. Kosher Salt
1/3 cup French Lentils
4 very fresh Portabellini Mushrooms, (about 3" with
rounded, not flat, caps)
1 small Red Onion
2 lg. Garlic Cloves
2 med. Tomatoes
2 tbnls.. Extra-Virgin Olive Oil
1 tsp. each, Mild and Picante Smoked Pimenton
Kosher or Sea Salt & Pepper to taste
Juice of 1/2 small Lemon (about 1 tablespoon; if you have
extra, save to add if needed)
1/4 cup chopped Parsley
1/2 cup grated Manchego Cheese (or any other interesting,
not bland, cheese)
Procedures:
1. Grate the zucchini on the large holes
of the grater, then place in a bowl with the teaspoon
of kosher salt. Let stand while you do the rest of the
vegetable prep, then drain and squeeze dry in a clean
towel. Set aside. Combine the picked over and rinsed lentils
with 1 1/2 cups water in a small pot, bring to a boil,
turn the flame down, and cook 15 minutes or until almost
tender. Drain and set aside.
2.
Remove the stem from each mushroom by snapping it carefully
out of the cap, and chop the stems fine. Fine-chop the
onion, and add to the mushroom stems. Peel and mince the
garlic. Cut the stem from each tomato, make an X in the
bottom with a knife, and either blanch for 10 seconds
in boiling water, or quickly grill over an open flame
- the gas flame on your stove works well. You want the
skin to loosen, so you can pull it off, without cooking
the tomatoes. Chop the skinned tomatoes, removing seeds
if there are a lot. Have these ingredients near the stove
before you start to cook.
3.
Sauté onions and mushrooms in olive oil, seasoning
well with salt and pepper. Add the garlic and drained
zucchini, then cook and stir briefly to combine the ingredients.
Add chopped tomatoes and season well with both types of
pimenton; taste the mixture, it should be smoky, and a
bit spicy, and also a little salty. Fold in the cooked
lentils. Taste and re-season with more salt and pepper
as needed. Add the lemon juice. Cook for 2 minutes, or
until the mixture is juicy but not runny, taste once more
and adjust seasonings if needed, including adding more
lemon, then remove from the heat and fold in half the
cheese. Stuff mushrooms with the mixture, and top with
remaining cheese. You can do all the prep the day before
or in the morning, then refrigerate until ready to bake
and eat.
4.
Preheat oven to 350-375° F. You can put these in with
any other thing you're roasting, the temperature is a
bit flexible. Place mushrooms on a parchment-covered,
lightly oiled baking sheet. Bake for about 12-15 minutes,
until the mushrooms are soft and juicing out a bit, and
the filling is toasty with nicely browned cheese. If you've
refrigerated the mushrooms, you may need a bit more cooking
time. Serve hot and enjoy!
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