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I'm Stuffed - Broiled Stuffed Portobellos Are On The Menuette
by
Shane "Culinary Alchemist" Wingerd
Calificación: 4.0
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%20for%20the%20filling%20to%20my%20stuffed%20Portobello%20mushrooms.%3C/p%3E%3Cp%3EGranted,%20I%20only%20made%202%20of%20them;%20if%20you%20were%20making%20more%20you%20would%20have%20to%20graduate%20to%20a%20larger%20sized%20saucepan%20like%20the%201%20quart%20(P-1-B)%20or%201%201/2%20quart%20(P-1%201/2-B).%20%20But%20for%20only%202%20Mushroom%20caps%20worth%20of%20filling,%20it%20worked%20perfectly.%3C/p%3E%3Cp%3EGruyere%20cheese%20not%20your%20thing...?%20%20Well,%20there%20is%20Havarti,%20Fontina,%20Emmental,%20Bergkase,%20and%20Gouda.%20%20I%20do%20not%20recommend%20Cheddar%20or%20Brie.%20%20Brie%20is%20hard%20to%20work%20with,%20as%20is%20Taleggio%20&%20Camembert,%20due%20to%20their%20softness.%20As%20for%20Cheddar?%20%20If%20this%20was%20a%20Portobello%20%22Burger%22%20with%20Lettuce,%20Tomato,%20Bacon%20and%20such%20I%20would%20say,%20%22Go%20for%20it!%22.%20%20But%20it's%20not,%20so%20I%20won't.%20%20The%20flavor%20of%20Cheddar%20is%20just%20too%20%22in%20your%20face%22....%20%20No%20buns%20about%20it.%3C/p%3E%3Cp%3EGruyere%20Stuffed%20Portobello%20Caps%3C/p%3E%3Cp%3EPop%20the%20stems%20off%20the%20Portobellos,%20then%20trim%20the%20very%20bottom%20off%20the%20stem%20off%20and%20chop%20the%20remaining%20stems.%3C/p%3E%3Cp%3EGrab%20a%20Leek%20and%20trim%20the%20root,%20then%20chop%20enough%20Leek%20to%20equal%20about%201/2%20the%20amount%20of%20chopped%20stems%20you%20have.%20(Yeah,%20this%20is%20a%20little%20more%20%22fly%20by%20the%20seat%20of%20your%20pants%22)%3C/p%3E%3Cp%3EBegin%20heating%20the%20oil%20in%20a%201%201/2%20pint%20saucepan%20(P-82-B)%20set%20over%20medium%20flame.%3C/p%3E%3Cp%3EAdd%20the%20Leek%20and%20saute%20for%20a%20couple%20minutes.%3C/p%3E%3Cp%3EAdd%20the%20chopped%20Portobello%20stems%20and%20the%20Garlic,%20then%20saute%202%20minutes%20longer.%3C/p%3E%3Cp%3EGive%20it%20a%20good%20Splash%20of%20Wine.%3C/p%3E%3Cp%3EContinue%20simmering%20the%20mixture%20until%20the%20wine%20has%20almost%20evaporated.%3C/p%3E%3Cp%3ERemove%20from%20the%20flame%20and%20set%20aside%20to%20cool.%3C/p%3E%3Cp%3EStart%20your%20broiler,%20grab%20your%20P-332%2012x7%20Roasting%20pan%20and%20place%20the%20caps%20in%20the%20pan,%20gill%20side%20down.%3C/p%3E%3Cp%3EBrush%20them%20with%20Olive%20Oil.%3C/p%3E%3Cp%3EPlace%20them%20under%20the%20broiler%20for%205%20minutes.%3C/p%3E%3Cp%3ERemove%20from%20the%20oven%20and%20flip%20them%20over%20so%20the%20gills%20are%20facing%20up.%3C/p%3E%3Cp%3EYour%20filling%20should%20be%20cool%20enough%20now,%20so%20add%20the%20Panko%20and%20stir%20it%20up.%3C/p%3E%3Cp%3ENow%20add%20the%20shredded%20Gruyere,%20and%20stir%20again.%3C/p%3E%3Cp%3EIf%20you%20are%20using%20the%20Parsley,%20add%20it%20now%20as%20well.%20(It%20just%20adds%20some%20color%20to%20the%20filling)%3C/p%3E%3Cp%3ESeason%20with%20Salt%20and%20Pepper%20then%20divide%20the%20filling%20between%20the%20caps.%3C/p%3E%3Cp%3EPress%20lightly,%20so%20it%20holds%20together,%20then%20place%20back%20under%20the%20broiler%20for%20an%20additional%205%20minutes.%3C/p%3E%3Cp%3E(or%20until%20the%20filling%20begins%20to%20turn%20a%20nice%20russet%20brown%20color)%3C/p%3E%3Cp%3EGratuitous%20picture%20of%20deliciousness%20about%20to%20be%20consumed.%3C/p%3E%3Cp%3EMove%20the%20cap%20to%20a%20plate,%20and%20dig%20in!%3C/p%3E%3Cp%3EWhere%20is%20your%20Corningware??%3C/p%3E){kind=link}