Qbc Stuffed Portobello Mushrooms
By: Quay Po Cooks
Published: Wednesday, October 13, 2010 - 7:24pm

Ingredients




Main Ingredients:
10 medium size portobello mushrooms
1 cup shredded fresh parmesan cheese
1 tablespoon chopped chives
1/2 cup bread crumbs
Ingredients for filling:
(A)
250 grams minced pork of beef
1 tablespoon chopped garlic
1/2 medium size chopped onion
gills of the portobello mushrooms
1 tablespoon Olive oil
1/2 teaspoon Salt
1/4 ts ground black pepper
Ingredients for the sauce:
3/4 cup balsamic vinegar,
1/2 brown sugar
1 cup extra virgin olive oil
1 teaspoon dried basil

Preparation

1 Method to prepare the filling:  Blend garlic and onion in olive oil.  Mix minced pork or beef together blended garlic and onion in olive oil, salt and pepper.  Shape the meat patty into the shape a ball and put in the fridge for 2 hours. 2 Method to prepare the mushroom:  Discard the stem and scoop out the gills of the mushroom so that there is a recess for filling. 3 Method of assembly:  Pour the bread crumbs on a plate and set aside.  Oil the baking pan with olive oil and set aside. Fill mushrooms with A generously and dip the mushroom with the filling side down on the crumbs to bread the filling.  Set the mushrooms on the baking pan and top them with cheese and chives.  Bake them at 350 degrees F or 175 degrees  C for 20 mins.  In the meantime, prepare the sauce.  Warm the balsamic vinegar in a sauce pan and reduce it about ½ cup and turn of heat and add extra virgin olive oil and dried basil.  When the mushroom is baked, remove from oven and put on serving plate.  Drizzle the sauce over the m

About


This is yet another wonderful appetizer or anti-pasto.  You will definitely get a lot of OOs and AAHs for this one.  I bet you will have no left over.  I didn’t!