Roasted Stuffed Mushroom Caps Recipe

Roasted Stuffed Mushroom Caps

From jeffersonstable 14 years ago

Roasted Mushroom Caps with Black Beluga Lentil Caviar stuffing, spinach greens and Pepperade.

For the Mushrooms: shopping list
Yields 18 shopping list
1 1/2 c. cooked black lentils (already cooked from Trader Joe’s) shopping list
2 tbsp. olive oil shopping list
butter for sauté (Kerrygold) shopping list
3 medium shallot, finely chopped shopping list
3 cloves garlic, minced shopping list
2 1/2 C. chicken broth (as required) shopping list
3 med. carrots, finely chopped shopping list
3 stalk of celery heart finely chopped shopping list
2 croissants crumbed in processor shopping list
1 egg beaten shopping list
18 medium Portobello mushroom caps shopping list
Plus stems chopped shopping list
1/2 tsp. chopped fresh parsely shopping list
1/4 tsp. thyme shopping list
1/4 tsp. mace shopping list
1 tsp lemon juice shopping list
Cayenne pepper shopping list
salt & pepper shopping list
Kerrygold cheddar cheese http://www.kerrygold.com/usa/product_cheddar.html shopping list
For the Pepperade: shopping list
2 red bell peppers, seeded and diced shopping list
2 red jalapeno, seeded and small dice (save the seeds) shopping list
¾ cup maple syrup shopping list
½ cup white wine vinegar shopping list
Cook ingredients in a small saucepan over medium heat until soft, then blend to create a brilliant red smooth sauce. shopping list
For the spinach greens: shopping list
wash and towel dry. Place in fridge to crisp. To serve, toss lightly with best olive oil, salt & pepper. shopping list

Directions:
Preheat oven to 350F. Clean mushrooms with a soft cloth and remove stems. Bring butter and broth to a boil, add the caps, turn off the heat and allow to soften while the rest of the prep is done.
Rinse & drain and separate the lentils and set aside. Process the croissants and put into a large bowl. Heat oil and butter in a sauté pan over medium heat. Add shallot, chopped mushroom stems, carrot and celery, next the thyme, garlic, mace, cayenne, salt and pepper. Next add about 1/2 cup of the broth from the stewing mushrooms for an intense flavor. Cook and stir about 6 minutes (until carrots are soft). Meanwhile add the lentils, a little at a time and mix thoroughly with the croissants. Next add the grated cheese to the bowl and blend with fingers. the bowl with the croissants. Add the sautéed ingredients and finally, the lemon juice, parsley, beaten egg and the warm chicken-mushroom broth. (enough to moisten well).
Place the mushrooms in a single layer and mound the stuffing high, Dot with each with Kerrygold butter. Sprinkle with grated Kerrygold cheddar and bake, uncovered, 20 minutes at 350F. Check after 15. Do not let the caps collapse. Serve hot from the oven.
For complete story visit: http://jeffersonstable.typepad.com/jeffersonstable/2009/03/roasted-mushroom-caps-with-black-beluga-lentil-caviar-stuffing-spinach-greens-and-pepperade----for-the-mushrooms--yield.html

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" It was excellent "
aluminum_chef ate it and said...
Wow - these look amazing! Thanks so much for sharing :)
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jeffersonstable Santa Barbara, CA

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Reviewed by 1 people

Wow - these look amazing! Thanks so much for sharing :)

aluminum_chef in Montreal loved it