Portabellos have long been a favorite funghi because of their unique shape and earthy, almost meaty flavor when cooked. They are a wonderful accompaniment to other dishes when grilled or sauteed, but extra special when filled with a savory stuffing.
Baked Portabello Mushrooms with Walnut Sage Filling
6 medium-sized portabello mushrooms (or a dozen or so baby bellas}
½ cup walnut sage pesto
2 Tbs. butter, melted
3 Tbs. grated parmesean cheese
3 Tbs. parsley, chopped
Preheat oven 350 degrees.
Brush off any excess soil on the mushroom caps with a soft, damp cloth. Gently remove the stem with a paring knife. Cut the stems into 1/4 inch pieces. In a small bowl, toss the chopped mushroom stems, walnut pesto, 2 Tablespoons parmesan cheese and 2 Tablespoons parsley until combined.
Place mushroom caps in an ovenproof baking dish coated with butter. Fill each mushroom cap with 2 to 3 Tablespoons of the walnut pesto and mushroom mixture. Sprinkle with the remaining cheese. Bake until the mushrooms are golden brown, soft and bubbling- about 20 to 30 minutes. Remove from oven. Garnish with the remaining chopped parsley. Serve as a first course on a bed of greens tossed with Balsamic vinaigrette, or plate as a side dish with roasted meats, chicken or fish. For an easy appetizer, use baby bellas instead of the portabello mushrooms.
copyright 2010 Alisa Barry