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Porcini-Stuffed Baby Bello Mushrooms
SERVES: 36
PREPARATION TIME: 30 min
COOKING TIME: 25 min
Ingredient
- 1/2 oz dried porcini mushrooms
- 3/4 cup dry white wine
- 2 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
- 1 small onion, minced
- 2 large garlic cloves, minced
- 1 plum tomato, minced
- 1 tsp fresh rosemary, minced
- 1/4 tsp salt (approx.)
- 1/4 tsp freshly ground pepper (approx.)
- 2 cups soft bread crumbs
- 2 tbsp minced fresh parsley
- 36 baby Portobello mushrooms (medium to large in size)
- 2 tbsp grated Parmesan cheese
Method
- In microwaveable glass measuring cup, combine porcini and wine. Cover with plastic wrap, leaving a vent.
- Microwave on high for 2 minutes or until bubbling. Let stand for 10 minutes or until softened. Drain through fine sieve lined with coffee filter, saving liquid. Rinse and chop porcini mushrooms.
- Grease large baking sheet with olive oil. In small skillet, heat olive oil over medium heat; sauté onion and garlic for about 5 minutes or until softened. Add tomato, rosemary, salt, pepper, and the reserved porcini and porcini liquid. Increase heat to medium-high; cook for about 3 minutes or until mixture no longer smells of alcohol. Stir in bread crumbs and parsley.
- Preheat broiler. Remove stems and gills carefully from Portobello mushrooms. Season with salt, pepper and olive oil. Roast in oven for 10 minutes until slightly tender.
- Spoon some of the porcini stuffing into each mushroom cap, pressing lightly to help stuffing adhere. Place on prepared pan, stuffing side up. Sprinkle mushrooms with Parmesan. Broil for 5 minutes or until hot and browned. Serve hot or at room temperature.
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