The holidays are near. Here are several great sides or starters for your holiday table.
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.
Stuffed Mozzarella Portobello Mushrooms
12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices Provalone, roughly 1 to 1 1/2-ounces per slice
Preheat oven to 425 degrees F.
Toss the portobellas in the balsamic vinegar, 1/4 cup of olive oil, salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
Place 1 slice (2 if the mushrooms are large) of provolone in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
Gorgonzola Stuffed Gorgonzola
2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons freshly chopped thyme leaves
2 tablespoons fresh chopped oregano leaves
3/4 cup plain bread crumbs
1 cup (4-ounces) Gorgonzola
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
Cook’s Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
- 1 Lb Sage or Maple Sausage
- 1/2 (8 Ounce) Cream Cheese, Softened
- 4 Tablespoons Grated Parmesan Cheese
- 5 Drops Worcestershire Sauce
- Pinch Ground Black Pepper
- 1 Pound Cremini Mushrooms (Baby Portobellos), Stems Removed
- 2 Tablespoons Grated Parmesan Cheese
- Preheat an oven to 350°.
- Place the sausage in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned and crumbled, about 10 minutes.
- Drain the sausage on a paper towel-lined plate. Place the sausage in a medium mixing bowl. Stir in the cream cheese, 4 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8×8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.