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Receta Stuffed Portobello Mushrooms with Pine Nuts, Parsley & Parmesan
by kat

Stuffed Portobello Mushrooms with Pine Nuts, Parsley & Parmesan

For years, I have loved making these stuffed mushrooms for lunch or as a side dish. These stuffed portabello mushrooms are hearty and extremely flavorful.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 2 large portabello mushrooms
  • 1 garlic, minced
  • 1 cup balsamic vinaigrette
  • 1 teaspoon Dijon mustard
  • 1 tablespoons of pine nuts
  • 1 tablespoon of parsley, chopped
  • 1/4 cup Parmesan cheese
  • Sea Salt
  • Fresh ground pepper

Direcciones

  1. Using a damp kitchen towel, clean mushrooms and remove large stem. Mix balsamic dressing, garlic, mustard in a bowl. Season with salt and fresh ground pepper.
  2. Place mushrooms with balsamic marinade in a Ziploc bag and refrigerate for a couple hours.
  3. Preheat oven to 400 degrees.
  4. Finely chop the remaining ingredients expect the pine nuts. Preheat skillet and toast pine nuts, stirring often until golden brown or roast in oven for about 7 minutes at 375 degrees, shaking often until golden brown. Remove and set aside.
  5. Preheat an outdoor grill or cast-iron grill, and grill mushrooms until browned and crisp. Press mushrooms and apply some weight to remove the excess water in mushrooms. Place mushrooms on sheet pan.
  6. Sprinkle with pine nuts and Parmesan cheese and back at 400 degrees for about 10 minutes until the cheese is bubbly, melted and lightly golden brown. You can achieve this by placing the mushrooms under the broiler for 3 minutes.
  7. Sprinkle parsley and serve.