These giant, meaty mushrooms make a flavorful bed for fresh herbs and tomatoes, topped with sizzling cheeses. Nice on a bed of soft polenta accompanied by a dry white wine. And aren’t they beautiful!
I make these in my toaster oven.
2 Portobello mushrooms
1 Tb extra virgin olive oil, plus a bit more to oil mushrooms and pan
½ tsp minced fresh garlic
½ minced shallot
¼ tsp minced fresh rosemary
1 tsp fresh oregano and ¼ tsp dried oregano
1 tsp chopped fresh basil
a pinch of ground sage
1 medium tomato
a few shakes salt (to taste)
a shake red pepper flakes
several grinds black pepper
2 Tb grated Fontina cheese OR mozzarella cheese
1 tsp blue cheese
3 Tb grated Parmesan cheese
1 tsp Panko breadcrumbs
1 tsp dry sherry (optional)
If serving with with polenta, start the polenta first, so it will be ready when the mushrooms are done. It usually takes about 45 minutes to cook on the stove. Heat 2 1/2 cups water to boiling, add 1/2 tsp salt and 1/4 tsp ground sage. Mix 1/2 cup polenta thoroughly with 1/3 cup cold water. Stir it into the boiling water until smooth. Cook for 45 minutes over low heat, stirring every 5 minutes or so. You can add a few tablespoons of grated Parmesan and 1 tsp butter when it is done cooking.
Rinse mushrooms and wipe with wet paper towel. Slice the woody tip end off the stems and discard. Spread garlic olive oil on both sides of mushrooms and bake gill side up in 450’ oven (or toaster oven) for 10 minutes.
While mushrooms are baking, mince the garlic, shallot, and rosemary. Sauté them in 1 Tb olive oil until cooked, about 5 minutes.
Let mushrooms cool, then dig out stems with a butter knife so there is an indentation in the mushroom. Pour the juice from the cooked mushroom into the pan. Chop the stems finely.
Stir the chopped stems and tomato into the garlic and shallots. Add the oregano, basil, sage, panko, dry sherry, salt and peppers.
Rinse tray and then smear with a with a bit of olive oil. Place mushrooms gill side up on it.
Mix the grated Fontina or mozzarella cheese, blue cheese, and 2 tablespoons of the grated Parmesan cheese into the filling mix. Spoon into stem indentation and spread mixture over the top of the mushrooms. Sprinkle each with 1/2 Tb of Parmesan cheese. Broil about 5 minutes, until cheese is bubbly.