Thursday, April 15, 2010
Pile 'Em High Portabellos (Raw Picture Thursday)
I know rinsing mushrooms under water is considered a no-no among chefs, but for me biting into grit/dirt is like farting on a first date. I don't care how or why it happened - you're out (and yes I'd be just as harsh on myself if I were the culprit.) I'd happily risk a soggier mushroom in lieu of biting into dirt any day but to be honest I've never encountered this problem from rinsing them. A quick, brutal pounding under the faucet followed by an immediate pat down with paper towels and you're safe.
A final note - it's counter intuitive for me not to season every layer as I cook but it's the right call here. If I were to salt the portabellos before stuffing, they'd break down too quicky during cooking and lose their shape causing the filling to run amok. Besides the stuffing is seasoned enough I promise. And though I don't cook vegetarian all the time, when I do I'm always amazed by how satisfying veggies can be. Here the beans on top get a little crunchy while cooking and take on a whole new fabulous texture. More please!
Pile 'Em High Portabellos
* Pics are of unbaked stuffed mushrooms. Sadly they get less photogenic after cooking but luckily they're delicious!
3 medium portabellos or 2 very large
2 oz goat cheese, preferably at room temp
1/2 cup shredded Parmesan
3/4 tspn cumin
1/2 tspn coriander
1/2 teaspoon hot English mustard
1 (15 oz) can diced tomatoes (preferably Muir Glen), well drained and pressed lightly with a paper towel
3/4 of 1 (15oz) can red kidney beans, drained but not rinsed
2 minced green onions
2 tablespoons Panko
Black pepper or white for seasoning
1/8 tspn kosher salt
Drizzle olive oil - about 2 teaspoons
Preheat the oven to 375. Meanwhile, spray a medium rimmed skillet with nonstick spray (line it with aluminum foil beforehand for easy cleanup if desired.) Rinse your Portabellos, making sure you remove stems first, quickly under the tap flipping over to get both sides and brushing quickly and vigorously with the flat side of your fingers. Place immediately onto a bed of paper towels and pat gently but furiously to absorb any water that might already be sinking into the the spongy creatures. Set onto another dry set of towels while you make the filling.
Meanwhile in a medium sized bowl, mix the goat cheese through English mustard well with a fork. Add in the well drained diced tomatoes and stir again. Add in the drained beans, green onions, Panko, pepper and salt. Stir gently until all is mixed.
Place the mushrooms bottom-side down in the prepared pan spreading them out evenly. Using a spoon, gently stuff them filling the nooks and crannies and piling high making sure every Portabello is evenly stuffed. Drizzle each with olive oil, rubbing any extra around the sides of the mushroom.
Bake at 375 for 15-18 minutes, just until the sides of the mushrooms have begun to cave, the tops are just golden, and the liquid from the shrooms has pooled around the pan. Let set for 3 minutes before serving.