Saturday, 4 August 2012

Stuffed Baby Portabello Mushrooms

I’m one of those “cooks” (I use the term lightly) who get an inspiration and have to make it otherwise I just keep thinking about it and this was one of those times.  While driving around on Thursday we were in The Village of Newcastle and both of us realized we were really hungry.  It can be a little tricky being vegetarian and traveling to small towns but we can usually count on a grilled cheese sandwich and fries or a bagel with creamed cheese (boring) but often not more than that.  Reading over the menu at one of the villages restaurants both of us thought about ordering the Portabello Mushroom Panini with marinated artichoke and brie.  It sounded so good but we’ve had Portabello Mushroom sandwiches before and that have been soggy and tasteless.  So we chose differently.  But the thought of Portabello Mushrooms in a sandwich would not leave my head.  Then at the farmer’s market on Friday the Mushroom Farmers had some beautiful baby Portabello Mushrooms freshly picked that morning.  As we walked around I kept thinking about what I could use to making some sort of stuffed mushroom sandwich and this is what I came up with.  Everything was fresh from the market except for the seasonings and butter!

6 medium baby Portabello mushrooms with the stems and gills removed
1 medium onion diced finely
1 medium-ish zucchini diced finely 
salt and pepper to season
1 small dab of butter
garlic butter
multigrain French stick
Herb de Provence goats cheese (or choose a flavour you like)

Saute the onions and zucchini in the butter and then season with salt and pepper.  When the zucchini is slightly tender remove the mixture to a small dish.  Place mushrooms open side down in the pan to cook slightly.

Spread garlic butter on both sides of six small slices of multigrain French stick.  When the mushrooms have begun to let a little bit of their water out removed them open side up to a plate or cutting board.  Place the slices of bread in the pan.  Flip when toasty.

Use a small spoon to fill the mushroom caps with the onion/zucchini mixture and then add a small dollop of the goats cheese on top.  The cheese does melt and spread so not too much!  Remove garlic bread from the pan and put them on plates.  Carefully place the mushrooms back in the pan with the filling side up.  Place a lid on top and cook until they again begin to let their water out.  You want them to be cooked almost through but still retain their meatiness and not become soggy - keep a close eye!  Remove and place on top of garlic bread.  I served ours with red and golden beet slices with a little olive oil and Zinfandel vinegar drizzled on top. 

They were so good.  
This is definitely a “recipe” that I’ll be repeating again.  
 A huge hit!

Where do you get your cooking inspirations?
Eat well!

1 comment:

  1. oh the goat cheese is a perfect addition - this sounds really tasty!! Thanks for linking up to Tuesday at the Table!