Thursday, January 26, 2017

Artichoke Stuffed Portabello Mushrooms


























Recently, I was having some old friends over for one of my home cooked meals. My plans were to make one of my favorite comfort meals like Swiss steak, mashed potatoes, mac and cheese.  But when one of friends informed me at the last minute that he and his wife had just recently changed their diet and were now vegetarians, I had to move quickly to come up with a new plan.  I bought some beautiful hamburger-sized Portebella Mushrooms and a jar of artichoke hearts and I put together a scrumptious meal that everyone would love. 

Artichoke Stuffed Portabello Mushrooms

6 medium to large Portobello mushrooms 
Extra virgin olive oil 
Salt and pepper 
1 large shallot, minced 
3 garlic cloves, minced 
1/2 cup artichoke hearts, drained and chopped 
½ cup Panko breadcrumbs 
½ cup freshly grated Parmesan cheese 
½ cup freshly grated Romano cheese
½ cup chicken stock 
¼ cup sour cream 

1 cup finely shredded mozzarella cheese

Wipe any dirt off the mushrooms with a damp cloth, then remove each stem and, using a teaspoon, gently scrape out the gills and dispose.

















Place the mushrooms on the sheet pan and brush them on both sides with olive oil. Starting with the cut side down, broil the mushrooms for 3 minutes, turn them and broil for another 3 minutes. Remove the mushrooms from the oven and set the pan aside to cool. Turn the oven down to 350 degrees.

In a skillet, add the olive oil and saute the shallots and garlic until tender. Add some salt and pepper and remove from heat. Next add the chopped artichoke hearts to the pan and mix with the onions and garlic. Continue sauteing the mixture over medium heat for about 5 minutes, until heated through. Remove the artichoke mixture from the heat and transfer to a large bowl.

Add the breadcrumbs to the mixture and combine (a fork works best for this). Add in the Parmesan and Romano cheeses, and mix again. Add the chicken stock and the sour cream, and mix well – the mixture should be thick and bind together. 



Spoon the mixture onto each mushroom cap, pressing down so that the mushrooms are packed with the filling. Place the mushrooms in the oven and bake for 5 minutes. Next Evenly sprinkle the shredded mozzarella onto each mushroom, return the pan to the oven. Bake or broil until cheese has melted. Remove the mushrooms from the oven and serve immediately. Makes 6 servings.


















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