Close

Roasted Stuffed Portobello Mushrooms

Print Recipe
Roasted Stuffed Portobello Mushrooms
Votes: 7
Rating: 3.14
You:
Rate this recipe!
Prep Time 45 minutes
Servings
6-8
Ingredients
For the sherry vinaigrette:
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot minced
  • 1 garlic clove minced
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
For the herb garnish:
  • 2 tablespoons Parsley Leaves
  • 2 tablespoons tarragon leaves
  • 2 tablespoons dill fronds
  • 1 teaspoon fleur de sel
For the sweet potato stuffing:
  • 1 quart water
  • 1 1/2 tablespoons salt
  • 1 large sweet potato diced into 1/2-inch pieces
  • salt and pepper to taste
For the mushrooms:
  • 6 large portobello mushrooms cleaned and stems removed
  • 1 lemon juiced and zested
  • 1 tablespoon Rosemary leaves
  • 1 tablespoon sage leaves
  • 1 tablespoon Thyme leaves
  • salt and pepper to taste
Prep Time 45 minutes
Servings
6-8
Ingredients
For the sherry vinaigrette:
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot minced
  • 1 garlic clove minced
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
For the herb garnish:
  • 2 tablespoons Parsley Leaves
  • 2 tablespoons tarragon leaves
  • 2 tablespoons dill fronds
  • 1 teaspoon fleur de sel
For the sweet potato stuffing:
  • 1 quart water
  • 1 1/2 tablespoons salt
  • 1 large sweet potato diced into 1/2-inch pieces
  • salt and pepper to taste
For the mushrooms:
  • 6 large portobello mushrooms cleaned and stems removed
  • 1 lemon juiced and zested
  • 1 tablespoon Rosemary leaves
  • 1 tablespoon sage leaves
  • 1 tablespoon Thyme leaves
  • salt and pepper to taste
Votes: 7
Rating: 3.14
You:
Rate this recipe!
Instructions
  1. In small mixing bowl, combine vinegar, mustard, shallot and garlic. While whisking vigorously, add olive oil in a steady stream until emulsified. Season vinaigrette with salt and pepper to taste, and refrigerate until needed.
  2. In another small mixing bowl, combine parsley, tarragon, dill and fleur de sel. Set aside until needed.
  3. Preheat oven to 350 degrees F.
  4. In 3-quart saucepan, combine 1 quart water, 1 1/2 tablespoons salt and diced sweet potatoes. Parboil until sweet potatoes are fork tender, then drain water and mash. Season with salt and pepper to taste and set aside.
  5. In large mixing bowl, marinate portobello mushroom caps with lemon juice and zest, and rosemary, sage and thyme leaves, 5–10 minutes. Season with salt and pepper to taste.
  6. On baking sheet, arrange mushroom caps in a single layer and roast, 5 minutes. Remove from oven and set aside to cool.
  7. On same baking sheet, lay 3 of the cooled mushroom caps topside down and top with sweet potato mash. Sandwich sweet potato mash with remaining 3 mushroom caps topside up, securely tie each “sandwich” with butcher’s twine, and roast for 10 minutes.
  8. Remove stuffed mushrooms from oven and transfer to cutting board. Use kitchen shears to remove butcher’s twine and slice stuffed mushrooms in half.
  9. On large serving platter, arrange stuffed mushroom halves, drizzle with sherry vinaigrette, garnish with the herb mixture, and serve with remaining vinaigrette alongside.
Recipe Notes

Dressing can be made and refrigerated up to 3 days in advance.

Stuffed mushrooms can be assembled 1 day before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter