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.
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
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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