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Italian Stuffed Portobellos
Afternoons again this week, so I thought I would try something a bit different. This recipe comes from the tasteofhome Annual Recipes 2012 cookbook.
Ingredients
4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups sliced onions
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic bulb
3 tablespoons crumbled goat cheese
PIZZAS:
4 large portobello mushrooms
2 tablespoons olive oil
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
Instructions
In a large skillet over medium heat, cook the pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside.
In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30-minutes or until a deep golden brown. Stir in the sun-dried tomatoes, salt, pepper, and pancetta. Remove from the heat; keep warm.
Remove the papery outer skin from the garlic (do not peel or separate the garlic cloves). Cut the top off of the garlic bulb. Brush with the remaining oil. Wrap the garlic bulb in heavy-duty foil. Bake at 425 degrees Fahrenheit for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze the softened garlic into a small bowl; stir in the goat cheese and onion mixture.
Brush the portobello mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with the onion mixture. Sprinkle with the mozzarella and Parmesan cheeses.
Place on a greased baking sheet. Bake at 375 degrees Fahrenheit for 8-10 minutes or until cheese is melted. Sprinkle with basil. Yield: 4 servings.
Thoughts and Variations
I used bacon instead of pancetta, omitted the basil, and I could only find "baby" portobello mushrooms at the store, so I ended up having 6 in the package rather than 4. This also left me with some leftover filling, which was delicious on its own.
This one had a lot of steps to it, but it came together well. Definitely start the garlic first though; 40ish minutes is more than enough time to make the filling in the first step. I broiled the mushrooms, since I don't have a grill. If you do that, I recommend being very careful. I broiled them hollow side up, so when I turned them over, the juices spilled everywhere. I also didn't brush the mushrooms with oil after flipping them, so I think they were really dry, AND I forgot to keep an eye on them, just left them in for the 6 minutes. This resulted in the smoke alarm going off (from the juices on the tray I think), and the tops looked charred, though thankfully the mushrooms didn't taste burnt.
This were really tasty, and I'm glad I made them, though they were also a lot of work. I might make them again, possibly for company. There is also a decent chance that I would make just the filling again to eat with rice, tortilla, or just on its own. It was a really good filling. :)
Ingredients
4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups sliced onions
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic bulb
3 tablespoons crumbled goat cheese
PIZZAS:
4 large portobello mushrooms
2 tablespoons olive oil
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
Instructions
In a large skillet over medium heat, cook the pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside.
In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30-minutes or until a deep golden brown. Stir in the sun-dried tomatoes, salt, pepper, and pancetta. Remove from the heat; keep warm.
Remove the papery outer skin from the garlic (do not peel or separate the garlic cloves). Cut the top off of the garlic bulb. Brush with the remaining oil. Wrap the garlic bulb in heavy-duty foil. Bake at 425 degrees Fahrenheit for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze the softened garlic into a small bowl; stir in the goat cheese and onion mixture.
Brush the portobello mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with the onion mixture. Sprinkle with the mozzarella and Parmesan cheeses.
Place on a greased baking sheet. Bake at 375 degrees Fahrenheit for 8-10 minutes or until cheese is melted. Sprinkle with basil. Yield: 4 servings.
Thoughts and Variations
I used bacon instead of pancetta, omitted the basil, and I could only find "baby" portobello mushrooms at the store, so I ended up having 6 in the package rather than 4. This also left me with some leftover filling, which was delicious on its own.
This one had a lot of steps to it, but it came together well. Definitely start the garlic first though; 40ish minutes is more than enough time to make the filling in the first step. I broiled the mushrooms, since I don't have a grill. If you do that, I recommend being very careful. I broiled them hollow side up, so when I turned them over, the juices spilled everywhere. I also didn't brush the mushrooms with oil after flipping them, so I think they were really dry, AND I forgot to keep an eye on them, just left them in for the 6 minutes. This resulted in the smoke alarm going off (from the juices on the tray I think), and the tops looked charred, though thankfully the mushrooms didn't taste burnt.
This were really tasty, and I'm glad I made them, though they were also a lot of work. I might make them again, possibly for company. There is also a decent chance that I would make just the filling again to eat with rice, tortilla, or just on its own. It was a really good filling. :)