Giant Grilled Overstuffed Portabella Mushrooms
Recipe and photo submitted by
Chef David Wells "Grandma Dave"
Ingredients for Step 1: Mushroom Marinade
- Six portabellas, stems removed (save for filling) and black parts under cap gently scraped
- 1 TBSP fresh chopped garlic
- 1 TBSP Miso Mayo *optional
- 2 ounces white wine
- 2 ounces rice vinegar
- juice from 1 orange
- 2 ounces good quality extra virgin olive oil
- Salt and pepper to taste
Marinade Method:
- Combine all ingredients and marinade for two hours.
- Grill mushrooms over medium heat while basting with marinade several times.
- If there is marinade left, let the mushrooms cool in it (reserve for filling)
- Set aside and make filling.
Ingredients for Step 2: Portabella filling:
- 1 TBSP good quality extra virgin olive oil
- 1 yellow onion, diced small
- 2 medium carrots, diced small
- 2 medium parsnips, diced small
- 4 celery stalks, diced small
- 1 glass of white wine (plus one for you!)
- Residual marinade and basting liquid (if any left)
- 1 bunch fresh chervil, chopped
- 1/2 bunch flat leaf parsley, chopped
- 8 large tomatoes, (dropped into boiling H2O for 8-10 seconds to remove skin then halved and seeds removed and diced concasse* or small dice)
- One quart fresh tomato coulis
- Fresh basil chiffonade** for top of tomato concasse
- 6 ounces plain yogurt of choice (in squirt bottle for sauce design swirls)
Method:
- Heat olive oil in skillet
- Saute onion, carrot, parsnips and portabella stems until lightly caramelized (5-7 minutes on medium heat)
- Add celery and deglaze with wine and residual marinade. Simmer until reduced by half.
- Fold in have the tomato concasse (reserve the rest for topping the mushroom at the end) then add parsley and chervil.
- Season well, let stand for an hour before filling giant grilled mushrooms.
Assembly:
- Preheat oven to 375 degrees
- Fill the mushrooms by spooning filling mixture onto caps.
- Place onto baking sheet and bake for 20 minutes until hot.
- Simmer tomato coulis and spoon 2-3 ounces onto a serving plate.
- Place hot filled mushroom on top of coulis.
- Toss reserved tomatoes with basil chiffonade and gently place on top of the mushrooms.
- Draw a ring of yogurt around the mushroom and swirl with a toothpick.
* Concasse' (pronounced Kon-Kah-SAY) means to remove the skin and seeds of a tomato and chop
** Chiffonade means to cut a vegetable or herb into long strips. Fine Cooking Magazine has good photos showing the proper method
