Sun Dried Tomato And Basil Stuffed Portobello Mushroom Food

STUFFED PORTOBELLO MUSHROOMS, SUN-DRIED TOMATO AND BASIL GRATIN

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside.
• Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper.
• Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling.
• To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve.

SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
• To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
• Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
• Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
• Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATO

Steps:

• Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350°F. oven for 12 to 18 minutes, or until the filling is heated through.