Vegetable-Stuffed Portobello Mushrooms

Featured Cookbook

Zucchini Lasagna
Pissaladiere
Vegetable-Stuffed Portobello Mushrooms

Book Description

From mushroom-stuffed tomatoes to roasted butternut squash, The Everything Vegetarian Cookbook by renowned chef and radio personality Jay Weinstein makes preparing delicious vegetarian meals easier than ever before. In this comprehensive, all-purpose cookbook, Mr. Weinstein provides you with simple instructions to create a variety of savory vegetarian meals—whether you are on an ovo-lacto, macrobiotic, or vegan diet or are someone who simply wants to reduce meat intake. The Everything Vegetarian Cookbook not only gives you options for meat substitutes, it also helps you ensure that you’re getting the proper nutrients and protein while on a vegetarian diet. Whether you want to cook a one-course dinner for the family or an elaborate feast for special guests, this book can satisfy even the heartiest appetite.

... (more)

The Everything Vegetarian Cookbook: 300 healthy recipes everyone will enjoy

Authors: Jay Weinstein

Date: June 2002

ISBN: 1580626408

Publisher: Adams Media Corporation

Paperback

ORDER/INFO

Vegetable-Stuffed
Portobello Mushrooms
Recipe from: The Everything Vegetarian Cookbook
by Jay Weinstein
Cookbook Heaven at Recipelink.com

Fork-and-knife mushrooms like portobellos are attractive and easy to serve. These can be made up to one day in advance, and kept in the refrigerator before the final cooking step.

16 bite-size broccoli florets
2 tablespoons olive oil, divided
1 medium onion, chopped
10 ounces washed spinach leaves
Salt and pepper to taste
1 tablespoon heavy cream
1 1/2 cups shredded Gruyere or emmenthaler cheese
4 large portobello mushrooms

Blanch the broccoli florets in boiling salted water and shock them in ice water Heat 1 tablespoon olive oil over medium heat in a skillet, and cook the onion until translucent, 5 minutes. Add the spinach, season with salt and pepper, and cook until spinach is wilted. Transfer to a plate to cool, and then squeeze any excess water from the spinach. In a food processor or with a knife, finely chop the spinach, and mix in the cream and 2/3 of the cheese. Taste for salt.
Remove the mushroom stems; scoop out some of the dark ribs in the center of the caps. Divide the spinach-cheese mixture into the mushroom caps. Arrange 4 broccoli florets into a tight bouquet in the center of the cap, planting the stem deep in the spinach filling. Mushrooms can be cooked now, or refrigerated for cooking later.
Heat the broiler. Heat remaining 1 tablespoon olive oil in a large skillet. Transfer the stuffed mushrooms to the pan, cover, and cook over medium heat for 10 to 15 minutes, or until cooked through. Uncover, sprinkle with remaining cheese, and broil until cheese is molten and bubbly.

More From This Book: