Stuffed Portabella Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal. Ingredients:
3 tablespoons olive oil |
1 cup coarse fresh bread crumbs |
1 medium onion, finely chopped |
1 tablespoon minced garlic |
4 medium portabella mushrooms (3/4 lb), stems finely chopped |
3 canned plum tomatoes, chopped |
1/2 teaspoon chopped fresh sage |
1/2 cup dry white wine |
Directions:
1. Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
2. Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
3. Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
4. Serve sprinkled with remaining bread crumbs.
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