STUFFED MARINATED PORTABELLA MUSHROOMS
Steps:
- Make vinaigrette:
- In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
- Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
- Preheat oven to 350°F.
- Make stuffing:
- Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
- Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
- In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.
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Awa Is
[email protected]Can't wait to give this recipe a try!
Joshua Floyd
[email protected]I'm going to try making these mushrooms for my vegetarian friends.
Elias Arapahoe
[email protected]This recipe is perfect for a special occasion.
Terrance P
[email protected]I can't wait to try the marinade in this recipe.
TheTigerGaming 379
[email protected]I love the idea of using different types of mushrooms in this recipe.
Merialen Nick
[email protected]This recipe is a great way to use up leftover mushrooms.
Adebayo Micheal
[email protected]I've never made stuffed mushrooms before, but this recipe looks easy enough to follow.
Mahfuja Fariha
[email protected]I'm going to make these for my next dinner party. They look so impressive.
Kyaw 1608
[email protected]These mushrooms look amazing! I can't wait to try this recipe.
Markesha Green
[email protected]I'm not sure what I did wrong, but my mushrooms were dry and tough.
Alease Kelly
[email protected]I would definitely make these again.
J m ameen J m ameen
[email protected]I followed the recipe exactly and the mushrooms turned out perfect. They were a big hit at my party.
millani _mellzie
[email protected]These mushrooms were a bit too salty for my taste, but otherwise they were very good.
Nabakyamuzi Prossy
[email protected]I love stuffed mushrooms, and this recipe is one of my favorites. The mushrooms are always perfectly cooked, and the filling is always delicious.
Mohammed Lokman
[email protected]These stuffed mushrooms were easy to make and turned out great. I used a combination of ground beef and sausage for the filling, and it was very flavorful.
Marilyn Dian S.
[email protected]I'm not a big fan of mushrooms, but these were actually really good. The filling was creamy and flavorful, and the mushrooms were perfectly cooked.
Nantege Zainah
[email protected]These mushrooms were delicious! I used a mix of wild mushrooms and they were so flavorful. The marinade really added a nice depth of flavor.
Anita Gaolathwe
[email protected]I've made this recipe several times and it's always a winner. The mushrooms are so flavorful and juicy, and the filling is perfectly seasoned.
Aidan Rodriguez
[email protected]These stuffed mushrooms were a hit at my last dinner party! They were easy to make and so delicious. I used a variety of fillings, including sausage, spinach, and cheese, and everyone loved them.