Stuffed Roasted Portobello Mushrooms
Author: Epicurus.com Kitchens
Recipe type: Appetizer
- 12 large portobello mushrooms
- 1/2 Cup extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
- 6 ounces bacon, chopped
- 1-1/2 Cups onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme, finely chopped
- 1 1/2 teaspoons fresh oregano, finely chopped
- 3/4 Cup white wine
- 1 Quart medium grain rice, or wild rice, cooked
- 3/4 Cup scallions, finely chopped
- 3/4 Cup Gruyere cheese, finely shredded
- 1 Cup Parmigiano-Reggiano cheese, grated
- Break off the mushroom stems, chop finely, and set aside. Wipe off the caps with a damp towel and scrape off the gills from the undersides of the caps. Coat the caps with olive oil and season with salt and pepper. Place the mushroom caps on a sheet pan and bake at 350 degrees F for 5 minutes, until they lose their raw look.
- In a skillet, render the bacon until crisp. Remove the bacon and crumble; set aside. Add the chopped mushroom stems and onion to the hot bacon fat and saute until the vegetables are tender. Add the garlic, thyme, and oregano, and saute for a minute. Add the wine and boil until reduced to a glaze.
- Add the rice, reserved bacon, scallions, Gruyere cheese, and 3/4 of the Parmesan cheese. Mix well and season with more salt and pepper. Stuff the caps with the filling and top with the remaining Parmesan. Hold in the refrigerator if needed. Bake at 375 degrees F for 10 minutes, until the cheese is melted and tops are lightly browned.
- Serve warm or at room temperature as an appetizer course or main course for luncheon.