There are a few things that I really love to cook with, yet fail to use regularly on account of my daughter’s finicky palate. One of those items is the mushroom...Portabellos (or Portabellas) to be more specific, no matter how you like to say or spell it. Since my daughter has yet to develop a more refined appreciation for some of nature’s bounty, I only make these types of recipes once in a blue moon (which also means that I am making another separate dish for her).
Just how did I become this easily manipulated??? Well, one only needs to look into that little angelic face and stare into those deep hazel eyes as the lashes flutter so innocently when she says “please Mummy?” to know she has the upper hand. (sigh) Ah well, she doesn’t get away with murder though...I choose my battles carefully and, I still grate some carrot and courgette into her mac-n-cheese before presenting her supper to her. (Yeah, okay...I know.)
The mushroom is such a vital flavour in so many dishes...stroganoffs, gravies and sauces, even in some soups, so I can’t go totally cold turkey now, can I? No, I usually need to dice them up so finely that our little darling cannot detect any “chunks” and that is, for the most part, a satisfactory compromise. However, sometimes I just need to really savour a genuine, pureley perfect mouthful of this fungi (usually accompanied by some form of another fungi relative – cheese).
On another note, I also have so say how truly impressed with the speed of my new Dell device - WOW! This is going to make blogging, Facebook networking, emails, web surfing and all of that other fun stuff SOOO much easier now. Even my hubby likes the "flash new system", so I think I done picked a good'n y'all! ;o)
So, without further adieu...
10 Portabello Mushrooms
2 Cups Breadcrumbs
150 Gm (5 Oz) Camembert Cheese
50 Gm (2 Oz) Pariggiano Reggiano, freshly grated
2 Cloves Garlic
1 Red Onion, finely chopped
3 Tbsp (good handful) Basil, finely chopped
¼ Cup Milk
2 Tbsp Extra Virgin Olive Oil
*2 Tbsp Sour Cream
*Serve as a side sauce
Preheat your oven to 180° C (350° F)
In a food processor, finely chop the mushroom stalks, cheeses, garlic, onion and basil.
Add in the breadrumbs, milk, and oil and pulse a few times just to combine, as you still want a fairly coarse mixture. Add a bit more milk if it is too dry to stick together.
Roll the stuffing into 10 roughly equal sized balls and flatten each into each mushroom cap. Press moderately to make sure the stuffing gets into the mushroom gills.
Arrange the stuffed mushrooms in a single layer in a baking dish and cook for 15-20 minutes before turning the oven to grill/broil for an additional 5 minutes to brown the tops.
Regular white onions can be used in a pinch and if you don’t like Camembert cheese you can try substituting another semisoft cheese in its place. Also, croutons or even fresh bread may be used instead of crumbs, however, if you use fresh bread slices, cut back on (or eliminate) the milk.