A mother-daughter conversation on food and cooking (mostly)

Sunday, October 31, 2010

Stuffed Portobello Mushrooms

I love mushrooms and would like to use them more. I bought these portobellos because they were beautiful, but with no plan in mind. Viana La Place and Evan Kleiman can usually be counted on to have a good idea for vegetables. This is their recipe from Cucina Fresca.

Grilled Stuffed Mushrooms

Large brown mushrooms or portobellos
Fresh thyme leaves
6-8 garlic cloves, peeled and finely chopped
1/4 cup olive oil

Clean mushrooms with a damp towel--don't immerse. Trim off woody stems. Cut slits in the thickest part of the flesh so they will cook evenly. Brush with olive oil.

Mix chopped thyme leaves, garlic, and generous salt in a small bowl. Stuff this mixture into the gills and slits of the mushrooms.

Broil or grill for 5 minutes, more or less, depending on their size, until the mushrooms soften slightly.

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