Stuffed Portobello Mushrooms

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings

Ingredients
  • 3 tablespoons olive oil
  • 1 cup coarse fresh bread crumbs
  • 1 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 4 medium portobellos, stems finely chopped
  • 3 canned plum tomatoes, chopped
  • 1/2 teaspoon chopped fresh sage
  • 1/2 cup dry white wine
Directions
  • 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. Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and saute onion, stirring, until tender.

  • Add garlic and saute, stirring, 1 minute. Add chopped mushroom stems, and salt and pepper, to taste, and saute, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.

  • 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. Serve sprinkled with remaining bread crumbs.


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