Fill your mushrooms!
I love using portobello mushrooms to stuff with goodness. They are so versatile and go with pretty much anything! If you are not a mushroom fan, not to worry these fillings are delicious in peppers, zucchini or even eggplants. Whether you serve them up as a side dish or main course the flavours are familiar and I'm pretty sure most of your family will enjoy them. You can also look for smaller cremini or white button stuffing mushrooms to serve these up as appetizers. And for those that can't wait to get out there and grill, be sure to fill them and grill them-a surefire way to get closer to summer!
Stuffed Portobello Mushrooms
Mushrooms are the perfect vehicle for stuffing. They have a natural cup that will hold almost any filling; and portobello mushrooms are large and meaty enough to make a meal of. Try using your favourite ground meat instead of sausage to vary the flavour.
1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
Pinch red pepper flakes
2 mild or hot Italian sausages, casings removed
2 plum tomatoes, diced
1/4 cup (50 mL) chopped fresh basil or Italian parsley
1/4 cup (50 mL) grated Parmesan or Romano cheese
1/4 tsp (1 mL) each salt and pepper
4 large portobello mushrooms, stems removed and gills cleaned out
In large skillet, heat oil over medium heat. Add onion, carrot, celery, garlic and red pepper flakes; cook, stirring for about 5 minutes or until softened. Add sausages; cook breaking up with back of spoon for about 8 minutes or until no longer pink. Add tomatoes; simmer for about 8 minutes or until slightly thickened. Stir in parsley, cheese, salt and pepper.
Divide mixture among mushrooms. Place on parchment paper lined baking sheet. Bake in centre of 375 F (190 C) oven for about 15 minutes or until mushrooms are tender.
Makes 4 servings.
If you want to check out how I made these stuffed mushrooms watch CTV Kitchener News at Noon.
Spinach and Feta Stuffed Mushrooms
The perfect platter veggie bites are great as a summer buffet as an appetizer but will serve up alongside as an easy side dish to grilled meat.
3 pkgs (6 oz/180 g each) small portobello mushroom caps (18)
1 tbsp (15 mL) extra virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
3 tbsp (45 mL) chopped fresh dill
6 cups (1.5 L) lightly packed fresh baby spinach leaves, chopped
1/3 cup (75 mL) seasoned dry breadcrumbs
1/4 tsp (1 mL) salt
3/4 cup (175 mL) crumbled feta cheese
Remove stems from 12 of the mushrooms and chop finely. Finely chop remaining 6 mushrooms and add to chopped stems. Using small spoon scrape out the dark gills of the mushroom caps and discard. Place mushroom caps, cup side up on large platter.
In large nonstick skillet, heat oil over medium high heat and cook onion, garlic and chopped mushrooms stems for about 5 minutes or until softened and light golden. Stir in spinach and dill and cook for 3 minutes or until wilted. Add breadcrumbs and salt and stir to combine. Spoon spinach mixture into mushrooms caps and sprinkle each with feta.
Place mushrooms on greased grill over medium heat for about 13 minutes or until mushrooms are tender and cheese is slightly golden.
Makes 12 pieces.
Tip: Make these mushrooms ahead of time by preparing them and refrigerating them for up to 4 hours until you are ready to grill them.