Mushrooms, are you serious?? Who likes the mushroom?? WE DO! We love stuffed Portabello Mushrooms. Some people relate the portabello mushroom close to a piece of meat if cooked properly. My husband is not one to eat a meal without meat but I can get away with cooking a stuffed portabello for him and there are no complaints.. I've made many variations, with different stuffings, but this is the one I make more often then the others.
4 Portabello Mushrooms
1/4 c of Italian Bread Crumbs
1/2 -3/4c of chopped crab meat (fresh, canned or process work, I prefer fresh)
2 Stems of fresh asparagus, chopped into small pieces
1/4 c of Fresh grated Parmesan Cheese
McCormick Mediterranean Spiced Sea Salt
Few dashes of Extra Virgin Olive Oil
Clean and remove the stems (set stems aside), Take about 2 of the stems and chop into a bowl, add the bread crumbs, chopped crab meat, chopped asparagus stems and the grated Parmesan cheese, with a pinch of the Spiced Sea Salt....Add enough EVOO so everything binds together. Start heating a indoor or outdoor grill, spray the pan with cooking spray. Brush both sides of the mushroom with EVOO and start filling the core with the stuffing you made in the bowl. Place on your pre-heated grill for about 10 mins, until the mushrooms start to soften and leaves grill marks and the cheese is all melted into the ingredients.
Some other options as fillers:
Pizza stuffing (includes Italian Sausage, Marinara sauce, mozz cheese, grilled onions and green peppers)
Chicken/broccoli Alfredo stuffing (grilled chicken pieces, with mushroom steams, grilled broccoli and alfredo sauce)
The mushrooms are versatile and can be stuffed with about anything you like.. Use your imagination and go for it. Always remember you can be the FUN-guy (fungi)
No comments:
Post a Comment