Stuffed Portabella Mushrooms
So, my BFF is a fellow vegetarian, and she and I like to trade recipes and food suggestions (conversations which provided the impetus for this blog actually). A couple months ago she told me about making stuffed portabella mushroom caps with onions, goat cheese, and a number of other tasty things. She based it off of one of Molle Katzen’s recipes. It sounded so tasty that I decided to make a version myself, even though I’m not a huge mushroom fan. I finally got around to buying the mushrooms, and already had blue cheese, but not goat cheese, in my apartment, so I decided to roll with that. This is what I came up with:
2 large portabella mushrooms
4 large cloves garlic, minced
1/2 onion, finely chopped
2-3 ounces crumbled blue cheese
Wash the mushrooms, remove the stems, and scoop out the gills on the inside. Mix together some olive oil, balsamic vinegar, salt, and pepper. Soak (ok “marinate”) the mushrooms in that mixture. One thing that helps is pouring some of the liquid on the inside of the mushrooms while the outside sits in the liquid. Let them soak for at least a half an hour. Heat some olive oil in a frying pan and saute the onions and garlic until they have softened. Remove the mushrooms from the liquid, and fill the caps with the onion and garlic. Then add a layer of blue cheese. Sprinkle some pine nuts on the very top. Then stick in the oven and bake at 400 for 20 minutes or so. Warning, the mushrooms will produce a lot of juice that will be all over the bottom of your pan.
These turned out really well. I had no real idea what I was doing, cause I’ve never actually cooked with portabella mushrooms before. It’s more of a fall dish than a summer dish though. And while I served it with a savignon blanc, I think it would go better with a full-bodied red, probably a pinot noir. One was also nicely filling all by itself, which makes it a good meal for two, or a good meal for one with leftovers. Song of the Week: Who Loves You? by the Four Seasons. The Four Seasons are usually considered a 60s group, but this is an awesome song by them from the mid-70s (and it sounds very 70s). It’s cute and fun.