Baked Mushrooms With Spicy Pastrami Fillin |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Adventures in Jewish Cooking. Makes 16 mushrooms Ingredients:
16 medium cremini, or gourmet stuffing button mushrooms, trimmed |
2 tbs extra virgin olive oil, plus more for drizzling |
1/2 cup finely diced onion |
1/2 cup finely diced red bell pepper |
2 oz sliced pastrami, finely diced |
1/2 tsp hot red pepper flakes |
1/2 cup dry white wine |
2/3 cup seasoned bread crumbs, divided |
1 tbs chopped fresh parsley |
1 tbs chopped fresh oregano |
1 tbs chopped fresh basil |
kosher salt and fresh black pepper to taste |
Directions:
1. Remove the stems from the mushrooms; reserve the caps and finely chop the stems (or pulse them in a food processor).
2. Heat the oil in a large skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the chopped mushroom stems, pastrami, garlic and red pepper flakes. Cook stirring, occasionally, until mushrooms give off their juices, about 5 minutes. Pour in the wine and cook over high heat until almost completely evaporated, about 3 minutes.
3. Remove from the heat and stir in 1/3 cup of the bread crumbs, the parslye, oregano, and basil. Season with salt and pepper. Let stand to cool.
4. Lightly oil a baking sheet. Stuff the mushroom caps with the pastrami mixture, pressing the filling firmly so it adheres to the cap. Pour the remaining 1/3 cup bread crumbs into a small bowl. Dip the top of each filled mushroom in the bread crumbs and place on the baking sheet. (The mushrooms can be prepared up to 8 hours ahead, covered and refrigerated.)
5. Position a rack in the center of the oven and preheat the oven to 350 degrees.
6. Drizzle the mushroom caps with oil. Bake until the tops are golden brown, about 20 minutes. Cool slightly and serve warm.
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