- August 13, 2014 at 12:17 am #345467mosParticipant
Grilled Pepper-Stuffed Portobello Mushrooms for Two
4 Portobello mushrooms, each about 3 inches across
4 tbs sherry vinegar
1 tbs fresh thyme leaves (more, if desired, for garnishing)
4 cloves garlic, minced or pressed
1 tsp Dijon-style mustard
1/2 cup extra-virgin olive oil
2/3 cup julienned green bell pepper
2/3 cup julienned red, yellow or orange bell pepper
1 small onion, sliced thin
2 medium cloves garlic, minced or pressed
Olive or vegetable oil for sautéing
Large pinch red pepper flakes
Fresh ground black pepper
2-oz Fontana cheese (or other mild melting cheese), shredded
Clean the mushrooms by removing the stems and scraping out the gills (a serrated grapefruit spoon is handy for this).
Rinse off any dirt from the caps and pat dry.
Whisk the sherry vinegar, thyme, garlic , mustard and 1/2 tsp of kosher salt together in a small bowl. Drizzle the olive oil into the mixture, whisking constantly, until an emulsion forms. Measure out two tbs of marinade and reserve.
Place the mushrooms in a sealable plastic bag, and pour the rest of the marinade over. Seal the bag, removing as much air as possible.
Turn the bag over a few times to distribute the marinade. Marinate about an hour at room temperature, turning the bag over every 15 minutes or so. Alternatively, marinate in the refrigerator for about four hours, turning once an hour.
While the mushrooms marinate, make the stuffing.
Pour a thin coat of olive or vegetable oil in a medium sauté pan and place it over medium heat. When the oil starts to shimmer, add the onions and sprinkle them with kosher salt. Cook, stirring, until the onion slices separate and soften a little.
Add the peppers and continue cooking until the peppers become tender. Stir in the garlic and cook for another 30 seconds. Remove from heat and add the pepper flakes and several grinds of black pepper.
Adjust the seasoning, adding more salt if necessary.
Heat a gas grill to medium or prepare a charcoal grill with a medium fire. Remove the mushrooms from the marinade and pat dry. Grill them for 2 to 3 minutes on each side, or until they’re tender but not falling apart.
Allow to cool enough so that you can handle them.
Heat your broiler and place the oven rack about halfway down. Brush on both sides with the reserved marinade. Place the mushrooms gill side up on a rack set in a sheet pan and fill with the stuffing.
Divide the cheese and sprinkle over the stuffing.
Broil the mushrooms until the cheese melts and starts to bubble. Depending on your broiler, this might take from two to five minutes.
If you like, garnish with thyme leaves or minced parsley. Serve immediately.
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