Smokey Roasted Stuffed Portabella Mushrooms Food

SMOKEY ROASTED STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Clean mushrooms by wiping gently with a damp cloth. Brush tops with 1 tbs. olive oil each, leaving gills untouched. Set aside.
• In a medium skillet over medium to medium-high heat, cook bacon until crispy. Drain on a paper towel but reserve bacon grease in skillet.
• Add garlic and onion to skillet and saute until softened.
• Remove from heat. Add butter and allow to melt.
• Stir in bread crumbs. You may need a little more or less depending on the amount of bacon grease that is rendered (leaner bacon = less grease).
• Stir in cheese until melted slightly. This will help bind the bread crumb mixture.
• Place mushrooms in a baking pan, rounded tops down, and mound stuffing into gills side.
• Roast for 15-20 minutes or until stuffing is lightly browned, and mushrooms are tender.

STUFFED PORTOBELLO MUSHROOM

Steps:

• Preheat oven to 375 degrees F.
• Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
• Saute pancetta until crispy, then drain fat from skillet.
• Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
• Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
• This can also be broiled to desired color.

PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA

Steps:

• Preheat grill to medium-high heat.
• Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
• Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
• Heat the grill to high.
• Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.