1990s Recipes + Menus
Stuffed Portabella Mushrooms
Serves2 (serves 4 as a side dish)
- Active Time:30 min
- Start to Finish:30 min
November 1999
These mushrooms go well with the creamy Parmesan polenta, making a fine vegetarian meal.
- 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
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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.
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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.
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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.
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Serve sprinkled with remaining bread crumbs.
- Keywords
- alix palley,
- vegetarian,
- mushrooms,
- fall
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