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Stuffed Portobello Caps

Contributed by: News Canada

Recipe by Chef Daryl Neamtu, for the Bench Bistro at EastDell Estates Winery

(NC) - Grilled Portobello mushrooms stuffed with a tasty mixture of ground lamb, aged cheddar and colourful bell peppers are sure to impress your guests. Serve with EastDell Estates VQA Unoaked Chardonnay, available in LCBO stores.

Ingredients:

    Stuffed Portobello Caps with Tomato-Wine Relish
  • 2/3 lb ground Ontario lamb 300 g
  • 4 large Portobello mushrooms, stems removed
  • 1 Tbsp olive oil 15 ml
  • 1/3 cup aged white cheddar 75 ml cheese, grated
  • 1/4 cup red onion, finely 50 ml diced
  • 1/4 cup each red, yellow and 50 ml green bell pepper, finely diced
  • 1 Tbsp olive oil 15 ml
  • 1 Tbsp cornmeal 15 ml
  • 1 tsp salt 5 ml
  • 1 tsp freshly-ground 5 ml black pepper
  • 8 chives for garnish

Directions:

Preheat barbecue or indoor grill to medium. Remove stems from the Portobello mushrooms, and gently wipe clean with a damp paper towel. Brush with first 15 ml / 1 Tbsp of oil, and sprinkle with salt and pepper. Place on grill, cap side down, for 2-3 minutes. Turn, and grill for another 2-3 minutes until mushrooms release their juices, and are nicely grill-marked. Remove from grill and let cool.

Preheat oven to 400 F / 200 C. Finely dice onion and bell peppers. In a medium saucepan over medium heat, warm second 15ml / 1 Tbsp of oil. Sauté onions and peppers until tender, about 2-3 minutes. Remove from heat and let cool slightly. Stir in ground lamb, grated cheddar, cornmeal, salt and pepper. Combine well. Press 1/4 of the lamb mixture into the underside of each mushroom cap. Place, stuffing side up, on a foil-lined baking sheet. Bake for 12-14 minutes, until lamb is no longer pink.

Tomato Wine Relish

  • Roma tomatoes
  • 1-1/2 Tbsp olive oil to taste 25ml salt and pepper
  • 1/3 cup EastDell Estates 100ml Unoaked Chardonnay

Preheat oven to 400 F/200 C. Wash, quarter and remove seeds from tomatoes. Place on a foil-lined baking sheet. Drizzle with oil, sprinkle with salt and pepper. Roast for 25 minutes. Remove from oven and let cool. In a blender or food processor, puree half of the tomatoes with the wine. Gently stir in the remainder of the tomatoes, breaking up into chunks with a spoon.

To serve, cut each stuffed cap in half, and position the two halves, slightly overlapping, on each plate. Spoon relish over top. Garnish with chives.

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: Calories: 408; Protein: 20.2g; Fat: 29g; Carbohydrates: 15.9g; Saturated Fat: 8.9


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