STUFFED MARINATED PORTABELLA MUSHROOMS
Serves 4
This is a wonderful salad supper! It is easy to adapt to
vegetarian. The mushrooms are marinated and filled with incredible
stuffing. Then served hot on a bed of cool greens.
4 large Portabella mushrooms (5 - 6 inches in diameter)
6 ounces mixed baby greens (2 quarts loosely packed)
SHERRY VINAIGRETTE
1/3 sup medium-dry Sherry
3 Tbsp Balsamic Vinegar
1 Tbsp minced garlic
1 Tbsp minced shallot
1 Tbsp sugar
3/4 cup light olive oil
3 Tbsp finely chopped mixed fresh herbs such as basil, parsely,
thyme, sage and chives
STUFFING
1 medium onion, finely chopped
2 ounces thinly sliced prosciutto, chopped
1/2 stick (/12 cup) butter
1 Tbsp finely chopped fresh basil leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan
1/c cup warm water
1/2 cup medium-dry Sherry
TO MAKE VINAIGRETTE
In a very small saucepan boil Sherry until reduced by about
half and let cool. In a bowl whisk toegther Sherry, balsamic
vinegar, garlic, shallot, sugar, herbs, and salt/pepper to
taste. Add oil in a stream, whisking until emulsified. Put
in gallon ziplock bag.
Discard stems from mushrooms. Add cleaned and dried mushrooms
to bag and seal, pressing out excess air. Marinate mushrooms
for at least 30 minutes and up to 2 hours. SAVE MARINADE FROM
MUSHROOMS TO DRESS GREENS. Preheat oven to 350 degrees.
MAKE STUFFING
In a skillet cook onion in butter over moderately low heat,
stirring, until soft and transfer to a bowl. Stir in prosciutto
and remaining stuffing ingredients and salt and pepper to
taste until combined well.
Remove mushrooms from bag, letting excess vinaigrette drip
off and arrange mushrooms, gill sides up, in a large baking
pan. Divide stuffing among mushrooms and gently press into
caps. Pour water and sherry around mushrooms and bake in middle
of oven 20 - 25 mintues. or until stuffing is golden brown.
In a bowl, toss greens with enough vinaigrette (from mushrooms)
to make moist. Salt and pepper to taste. Divide amoung 4 plates
. Transfer mushrooms with a slotted spatula to salad. Serve
immediately.
