Thursday, June 11, 2009

Recipe: Stuffed Portabellos, Goat cheese & Pistachios

I think this is one of those recipes that can easily take substitutions. Most of mine do. No goat cheese? Use feta.
No pistachios? Go for walnuts.
This recipe is also great for people with gluten allergies as there are no breadcrumbs which traditionally go on top of stuffed mushrooms.

4 portabello mushrooms
1 head spinach steamed and moisture squeezed dry
2 garlic cloves, finely minced
1 shallot, finely minced
1/2 cup sliced porcini mushrooms
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crumbled goat cheese
1 tablespoon butter
1/4 cup toasted chopped pistachios
1/4 cup herbed creamcheese (plain will work too)

Servings: 4

Preheat oven to 400 degrees.

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut 1/4-inch deep slits, spaced 1/2 inch apart, in crosshatch pattern on surface (non-gill side) of 8 mushrooms. Dice mushroom stems and set aside.

Brush both sides of caps with 1/1/2 tablespoons oil and sprinkle evenly a dash of salt. Carefully place caps, gill side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown around edges, 8 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 minutes longer. Remove mushrooms from oven and heat broiler.

HINT: This is a tip I learnt from Cooks Illustrated for releasing the water from the mushrooms so they are not as rubbery/watery.

In a medium frying pan heat butter on medium-low heat. Add garlic and shallots. Saute 2-3 minutes. Add porcini mushrooms and reserved mushrooms stems from portabello. Add parsley, thyme, salt and pepper. Saute an additional 3 minutes. Add spinach to mixture to combine and remove from heat.
Take one portabello at a time and spread gill side with a tablespoon of creamcheese, top with spinach mixture, 1 tablespoon of pistachios and 2 tablespoons of goat cheese. Return to oven for 3-5 minutes. Serve with a side salad or potatoes.

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