Portobello Mushrooms Stuffed With Monterrey Jack C... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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PORTOBELLO MUSHROOMS STUFFED WITH MONTEREY JACK CHEESE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Elmhurst Estate in Heath, Texas in 1981. Ingredients:
4 large portobello mushrooms |
4 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 teaspoon minced fresh thyme |
3 large cloves garlic minced |
1/2 cup minced red bell pepper |
1-1/2 cups fine fresh bread crumbs |
3 tablespoons minced green onion |
2 tablespoons minced parsley |
1 cup grated monterey jack cheese |
Directions:
1. Discard mushroom stems and wipe caps clean with a damp paper towel.
2. In bowl whisk together 3 tablespoons olive oil, wine vinegar and half of both thyme and garlic.
3. Season with salt and pepper then spoon mixture evenly over mushroom caps.
4. In small skillet heat remaining 1 tablespoon olive oil over moderately low heat.
5. Add bell pepper and sauté 3 minutes to soften.
6. Add remaining garlic and sauté 1 minute to release its fragrance.
7. Add bread crumbs and blend well.
8. Remove from heat and stir in green onions, parsley and remaining thyme.
9. When cool stir in cheese and season with salt and pepper.
10. Prepare medium hot charcoal fire then put mushroom caps gill side up on a baking sheet.
11. Drizzle with any unabsorbed vinaigrette and divide stuffing evenly among caps.
12. Press it into place covering the gills then cook mushrooms over indirect heat.
13. Cover grill but leave vents open then cook until mushrooms are tender about 10 minutes.
14. Serve immediately.
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