MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE
This recipe comes from the January/February 2008 Vegetarian Times magazine.The mushrooms can be assembled up to 2 days ahead and individually wrapped in plastic wrap and stored in the refrigerator.
Provided by Chef Catherine Hofs
Categories < 60 Mins
Time 45m
Yield 4 stuffed mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
- Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
- Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
- Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.
Nutrition Facts : Calories 166.4, Fat 7.4, SaturatedFat 1.1, Sodium 173.2, Carbohydrate 22.4, Fiber 3.6, Sugar 5.6, Protein 5.7
MUSHROOM-STUFFED MUSHROOMS
Here's an early '80s throwback you never thought you'd see in a cookbook called "Indian-ish": dainty, appetizer-size stuffed mushrooms. Except unlike most of the disappointing versions you've tried from the frozen section of the grocery store, my mom's are so addictive that several mushroom haters who recipe-tested this dish admitted to me that they'd polished off a whole tray of them. The secret is stuffing the mushrooms with more mushrooms -- specifically, chopped-up mushroom stems, which, along with quinoa, retain moisture and soak up the garlic juice and Parmesan cheese exceptionally well. If you've ever thought quinoa could only taste like bland rabbit food, this filling, which is basically like cheesy garlic bread in grain form, will change your mind. This recipe purposefully makes a little more filling than you need for stuffing the mushrooms, as it's perfect for snacking or taking for lunch the next day.
Provided by Priya Krishna
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems from the mushrooms. Set the caps aside, and finely chop the stems.
- In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile and cook until the onion browns, 5 to 7 minutes. Add the chopped mushroom stems and cook until soft, 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
- Transfer the mixture to a large bowl and let cool for 5 minutes. Add the cooked quinoa, Parmesan, cilantro, salt, and black pepper and stir to combine.
- Arrange the mushroom caps on a baking sheet and, using a teaspoon, fill them with the quinoa mixture -- the filling should be spilling out of each cap.
- Bake the stuffed mushrooms for 12 minutes, until slightly wilted and lightly browned on top. Let cool for about 5 minutes.
- Drizzle each stuffed mushroom with a little olive oil before serving.
MUSHROOM STUFFED MUSHROOMS
Steps:
- Wash mushrooms and let dry. Carefully remove the stems from the mushrooms. Chop mushroom stems together with scallions either manually or in food processor. In a frying pan melt butter add 1/2 brandy and saute mushroom tops, top down until browned. Remove from pan and arrange top down in pie plate. Add chopped mix to sauce pan and saute until browned. Mix in second half of brandy and first half of parmesan. Fill mushroom each top with a spoonful of mix. Sprinkle with remaining parmesan cheese. Bake for 15-20 minutes until tops are browned. Serve while hot.
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