Stuffed Portobello Mushrooms

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<Nam>

Stuffed Portobello Mushrooms

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<RcpE name= " Stuffed Portobello Mushrooms " author= " Cooking Live # 9416,

Thanksgiving Side Dishes " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Stuffed Portobello Mushrooms

 

Recipe By :Cooking Live # 9416, Thanksgiving Side Dishes

Serving Size : 0 Preparation Time :0:00

Categories : Side Dishes/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 cup coarse fresh bread crumbs

1 medium onion -- finely chopped

1 tablespoon minced garlic

4 medium portobello mushrooms stems -- finely chopped

3 canned plum tomatoes -- chopped

1/2 teaspoon chopped fresh sage

1/2 cup dry white wine

 

Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot

but not smoking and lightly brown bread crumbs,

stirring occasionally. Transfer to a large bowl. Heat 1 tablespoon oil in

skillet over moderately high heat until hot but not

smoking and saute onion, stirring, until tender. Add garlic and saute, stirring,

1 minute. Add chopped mushrooms stems and salt and

pepper to taste and saute, stirring, until tender, about 3 minutes. Add

tomatoes, sage, and 1/4 cup wine and cook, stirring, until

almost all liquid is evaporated. Set aside half of bread crumbs and stir

mushroom mixture into remaining bread crumbs. Heat

remaining tablespoon oil over moderately low heat until hot but not smoking and

cook mushroom caps, gill sides down, covered, 5

minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and

pepper to taste. Cook, covered, until just tender but

still juicy and mound filling in caps. Heat mushrooms until hot, about 3

minutes. Serve sprinkled with remaining bread crumbs.

 

Source:

" Gourmet Magazine "

S(Formatted by):

" KES on 12/01/00 "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 196 0 0 905943 2470 0 0

 

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<Serv qty= " 0 " />

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<CatS>

<CatT>

Side Dishes/Vegetables

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " coarse fresh bread crumbs " unit= " cup " qty= " 1 " >

<INtI>

196

</INtI>

</IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " minced garlic " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " portobello mushrooms stems " unit= " medium " qty= " 4 " >

<IPrp>

finely chopped

</IPrp>

<INtI>

905943

</INtI>

</IngR>

<IngR name= " canned plum tomatoes " qty= " 3 " >

<IPrp>

chopped

</IPrp>

<INtI>

2470

</INtI>

</IngR>

<IngR name= " chopped fresh sage " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " dry white wine " unit= " cup " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot

but not smoking and lightly brown bread crumbs,

stirring occasionally. Transfer to a large bowl. Heat 1 tablespoon oil in

skillet over moderately high heat until hot but not

smoking and saute onion, stirring, until tender. Add garlic and saute, stirring,

1 minute. Add chopped mushrooms stems and salt and

pepper to taste and saute, stirring, until tender, about 3 minutes. Add

tomatoes, sage, and 1/4 cup wine and cook, stirring, until

almost all liquid is evaporated. Set aside half of bread crumbs and stir

mushroom mixture into remaining bread crumbs. Heat

remaining tablespoon oil over moderately low heat until hot but not smoking and

cook mushroom caps, gill sides down, covered, 5

minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and

pepper to taste. Cook, covered, until just tender but

still juicy and mound filling in caps. Heat mushrooms until hot, about 3

minutes. Serve sprinkled with remaining bread crumbs.

</DirT>

</DirS>

<Srce>

Gourmet Magazine

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

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