Porcini-Stuffed Baby Bello Mushrooms
Serve this as an easy pass-around finger food for a big party, or halve the recipe and portion several to a plate, on a bed of radicchio, for a sit-down appetizer.
Makes 36
Ingredients:
1/2 ounce dried porcini mushrooms
3/4 cup dry white wine
2 tablespoons olive oil
1 small onion, minced
2 large cloves garlic, minced
1 fresh plum tomato, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon each salt and ground black pepper
2 cups soft bread crumbs the size of peas
2 tablespoons minced fresh flat-leaf parsley
36 baby portobello mushrooms (about 1 1/2 pounds)
2 tablespoons (1/2 ounce) grated Parmesan cheese
Preparation:
Place the porcini and wine in a microwaveable glass measuring cup. Cover with plastic wrap, leaving a vent. Microwave on high for 2 minutes, or until bubbling. Set aside for 10 minutes, or until softened.
Drain the porcini through a fine sieve lined with a coffee filter. Save the liquid. Rinse the porcini and chop.
Coat a large baking sheet with non-stick spray.
Heat the oil in a small skillet over medium heat. Add the onion and garlic. Sauté for 5 minutes, or until softened. Add the tomato, rosemary, salt, pepper and the reserved porcini and porcini liquid.
Increase the heat to medium-high. Cook for about 3 minutes, or until the mixture no longer smells of alcohol. Stir in the bread crumbs and parsley.
Preheat the oven broiler. Remove the stems carefully from the portobello mushroom caps. Reserve the stems for another recipe. With a small spoon, place a dollop of stuffing in the cradle of each cap. Press lightly to help stuffing adhere. Place on the prepared pan, stuffing side up. Sprinkle the mushrooms with Parmesan.
Broil 6 inches from the heat source for about 5 minutes, or until hot and browned.
Note:
A generous pinch of ground red pepper may be added to the stuffing. These stuffed mushrooms may be covered with plastic wrap and refrigerated for 24 hours before baking.
B-man
