Subject: Stuffed Portobello Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 30 2000 - 08:55:18 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a bit of culinary wisdom from reader Julie in Sydney,
Australia:
To make a true sponge cake, borrow all the ingredients.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Purely by coincidence, portobello mushrooms not only star in today's
entree, but they are also featured prominently in today's Pen-Pal
Forum. Many people are not aware that the portobello is nothing more
than the mature cremino (plural: cremini) mushroom, which in turn is
simply a brown variant of the commonly cultivated white mushroom. The
overgrown mushrooms were often discarded until some forgotten
marketing genius started selling them under the name "Portobello" some
time in the '80s. Since then, the heirs to that genius have begun
marketing "Baby Portobello" mushrooms at a price significantly higher
than their identical cremino twins. Don't be fooled; when given the
option, buy the cremini rather than the so-called baby portobellos.
Stuffed Portobello Mushrooms
8 large portobello mushrooms
1 Tbs (15 ml) olive oil
2 red bell peppers (capsicum), seeded and finely chopped
2 green bell peppers (capsicum), seeded and finely chopped
1 large onion, finely chopped
3 scallions (spring onions), green and white parts, thinly sliced
5 - 8 cloves garlic (to taste), finely chopped
1/2 tsp (2 ml) each: dried basil, oregano, and thyme
Salt and freshly ground pepper to taste
6 oz (175 g) goat's cheese (optional)
Additional sliced scallions for garnish
Remove the stems from the portobellos, chop and reserve. Place the
whole mushroom caps smooth side down on a lightly greased baking sheet
and bake in a preheated 425F (220C) oven for 15 minutes. Meanwhile,
heat the oil in a skillet over moderate heat and saute the mushroom
stems, bell peppers, onion, scallions, and garlic until tender, 8 to
10 minutes. Add the herbs and cook an additional 2 minutes. Spoon
the vegetable mixture into the mushroom caps and top with the cheese
if desired. Bake an additional 10 minutes, or until the mushrooms are
tender and the cheese has melted. Sprinkle with sliced scallions and
serve immediately. Serves 4 (2 mushrooms per person).
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