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Recipe: Stuffed Portabella Mushroom (serves 1)

Main Dishes - Assorted
STUFFED PORTABELLA MUSHROOM

1 portabella mushroom, 5 to 6 ounces
1 1/2 tablespoons olive oil, divided use
1 large shallot, diced
1/4 cup diced celery
1/4 cup fresh bread crumbs
1 slice prosciutto (1 ounce), chopped
Salt and pepper
1 tablespoon grated Parmesan

Place a baking sheet in the oven and preheat the oven to 400 degrees F.

Wipe the mushroom top with a damp paper towel, then remove the stem. Discard the end of the stem and finely chop the rest.

Heat 1 tablespoon of the olive oil in a skillet. Add the chopped stem, the shallot and the celery. Cook over medium heat, stirring often, for five minutes, until softened. Remove from the heat and stir in the bread crumbs and prosciutto. Season to taste with salt and pepper.

Smear the center of a 14-inch length of foil with the remaining olive oil. Place the mushroom cap to one side of the center and fill it with the stuffing. Top with the grated Parmesan. Fold the foil over the mushroom, then fold and tightly crimp the edges to make a D-shaped packet.

Transfer the packet to the hot baking sheet, return the sheet to the oven and bake for 15 minutes.

Over a dinner plate, slit open the packet's straight side and withdraw the foil, leaving the stuffed mushroom on the plate.

Makes 1 serving
Source: The Perfect Dinner: Fine Food Cooked With Foil by Jacqueline Mallorca
MsgID: 161472
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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