Friday, June 26, 2009

Recipe Fridays!

Stuffed Portabella Mushrooms

All right, I know I post a lot of dessert recipes, but it's my favorite course! Still, we can't eat cake all the time, so here's an absolutely delicious, relatively easy appetizer/side dish. If your mushroom caps are big enough, you can even make this a main course!

3 tablespoons olive oil
1 cup coarse fresh bread crumbs
1 medium onion, finely chopped
1 tablespoon minced garlic
4 medium portabella mushrooms ( ¾ lb), stems finely chopped
3 canned plum tomatoes, chopped
½ teaspoon chopped fresh sage
½ cup dry white wine

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. Transfer to a large bowl.
2. Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and saute, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and ¼ cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
3. Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining ¼ cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
4. Serve sprinkled with remaining bread crumbs.

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