Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Yield: 4 servings
Ingredients: ⅓ cup medium-dry sherry; 3 Tbsp. balsamic vinegar; 1 Tbsp. minced garlic; 1 Tbsp. minced shallot; 1 Tbsp. sugar; Kosher salt and freshly ground black pepper; ½ cup extra-virgin olive oil; ½ cup vegetable oil; 3 Tbsp. finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives; 4 large portobello mushrooms (each 5 to 6 inches in diameter; about 1 pound total); ½ stick (4 Tbsp.) unsalted butter; 1 medium white onion, finely chopped; 2 ounces prosciutto, thinly sliced into strips; 1½ cups fine fresh bread crumbs; 1 Tbsp. finely chopped fresh basil leaves; ¼ cup finely chopped fresh parsley leaves; 1 cup freshly grated Parmesan (about 3 ounces); Kosher salt and freshly ground black pepper; ½ cup warm water; ¼ cup medium-dry sherry; 6 ounces mesclun (about 2 quarts loosely packed); Parmesan curls, shaved with a vegetable peeler at room temperature, for garnish

The Gourmet Test Kitchen4 servingsSource

dinner starter portobello mushroom sherry prosciutto nut free meal prep oven bake gourmet soy free

Ingredients

⅓ cup medium-dry sherry

3 Tbsp. balsamic vinegar

1 Tbsp. minced garlic

1 Tbsp. minced shallot

1 Tbsp. sugar

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

½ cup vegetable oil

3 Tbsp. finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives

4 large portobello mushrooms (each 5 to 6 inches in diameter; about 1 pound total)

½ stick (4 Tbsp.) unsalted butter

1 medium white onion, finely chopped

2 ounces prosciutto, thinly sliced into strips

1½ cups fine fresh bread crumbs

1 Tbsp. finely chopped fresh basil leaves

¼ cup finely chopped fresh parsley leaves

1 cup freshly grated Parmesan (about 3 ounces)

Kosher salt and freshly ground black pepper

½ cup warm water

¼ cup medium-dry sherry

6 ounces mesclun (about 2 quarts loosely packed)

Parmesan curls, shaved with a vegetable peeler at room temperature, for garnish

Method

In a very small saucepan boil sherry until reduced by half and let cool. In a bowl whisk together reduced sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper. Add oils in a slow, steady stream, whisking until emulsified. Whisk in herbs and reserve ¼ cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.

Discard stems from mushrooms. Add mushroom caps to bag with vinaigrette 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.

Place a rack in center of oven; preheat to 350°F.

Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until soft (about 5 minutes) and transfer to a bowl. Stir in prosciutto, bread crumbs, basil, parsley, and 1 cup freshly grated Parmesan. Season with salt and pepper to taste and mix until combined.

Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13x9x2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and sherry around mushrooms and bake 20 to 25 minutes, or until stuffing is golden brown.

Toss mesclun with reserved vinaigrette in a medium bowl. Season with salt and pepper and divide among four plates. Transfer a mushroom to each plate and garnish with Parmesan curls.