crab-stuffed portobello mushrooms

prep time:  tbd
cook time:  15 - 20 minutes
servings:  6

ingredients:  6 large portobello mushrooms - caps about 4 1/2 - 5-inches in diameter
2 slices firm-textured fresh bread - crusts trimmed
olive oil
1/2 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
2 tablespoons finely chopped shallots
3 garlic cloves - finely chopped
1/4 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/2 teaspoon worcestershire sauce
1 teaspoon freshly grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 cup finely chopped parsley
1 tablespoon coarsely chopped fresh thyme leaves
3/4 cup grated sharp cheddar or parmesan cheese
1 pound pasteurized fresh lump crab
2 - 3 tablespoons butter - melted
1/3 cup dry white wine

steps:
1.  preheat oven to 400 degrees.  clean mushrooms.  cut off stems, coring them around the base with a shallow cut. cut each stem into quarters and finely chop.  set aside.  remove mushroom gills and discard.

2.  cut bread into 1-inch squares and process in a food processor to make fine crumbs.  set aside.

3.  brush a large baking sheet with olive oil.  brush caps with olive oil and set on baking sheet with cavities facing up. season lightly with salt and pepper.

4.  heat 2 tablespoons olive oil in a large skillet over medium heat.  add shallots and garlic and cook, stirring, about 30 seconds.  add mushroom stems and cook, stirring often, until the mushrooms no longer clump together and are lightly browned, about 5 minutes.  remove pan from heat and let stand.

5.  in a large bowl, whisk together the mayonnaise, 1/2 teaspoon salt 1/4 teaspoon pepper, hot sauce worcestershire, lemon zest, lemon juice, mustard, parsley and thyme.  stir in 1/2 cup grated cheese and 1/2 cup of breadcrumbs.  add crab meat and fold together.  salt and pepper to taste.

6.  divide filling amount mushroom caps keeping it loose and mounding slightly in the center. 

7.  combine the remaining breadcrumbs and cheese and top each cap with 1 tablespoon.  drizzle with melted butter.  pour the white wine into the pan around the caps.  bake for 15 - 20 minutes until caps are cooked through and topping is browned. 

- missoulian

steak, new potato and portobello kebabs on rosemary skewers

prep time:  50 minutes
inactive prep time:  2 hours
cook time:  15 minutes
servings:  4

ingredients:
4 new potatoes
1 large portobello mushroom cap
1 steak
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
1/3 cup balsamic vinegar
2 tablespoons chopped fresh rosemary leaves
2 tablespoon minced garlic
4 thick, woody, rosemary branches or 4 soaked, 12-inch bamboo skewers

steps:
1.  place the potatoes in a small 1-quart saucepan and cover with water, by 1-inch.  set over high heat and bring to a boil.  cook the potatoes at a boil for 10 minutes, or until barely fork-tender.  remove from the water and allow to cool before cutting half. set the potatoes aside until ready to use.

2.  remove the stem and the gills from the portobello with a sharp knife and cut into 8 wedges.  place the wedges in a medium bowl.

3.  cut the steak into 8 even pieces, about 1 3/4 - 2-ounces each, and season with 1/2 teaspoon of the sea salt and the black pepper.  place in the bowl with the mushrooms.  add the vegetable oil, balsamic vinegar, rosemary and garlic to the bowl and stir to coat the mushrooms and steak well.  wrap with plastic wrap and place in the refrigerator to marinate for up to 2 hours. 

4.  remove from the refrigerator and skewer a potato on the rosemary branch, followed by a piece of steak, a mushroom wedge, followed by another piece of potato, steak and mushroom.  continue in the same manner with the remaining skewers and potatoes, pieces of steak, and mushroom pieces.  reserve any marinade remaining in the bowl for basting the skewers as they cook.

5.  heat a grill to medium-high and lightly oil the grill grates.  grill the kebabs, basting with the remaining marinade as they cook, for about 3 minutes.  turn and cook for another 3 minutes, basting, before turning over to cook on the first side again.  continue to cook on the first side for another 2 - 3 minutes before turning over and cooking a final 2 - 3 minutes.  season the kebabs with the remaining teaspoon of salt.

- food network

trout portobello

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
6 whole trout - cleaned
2 small or 1 very large portabello mushroom(s)
6 tablespoons butter
6 tablespoons cream
1 tablespoon fresh lemon juice
2 tablespoons flour - seasoned with salt
3 tablespoons chopped fresh parsley

steps:
1.  melt butter is melting in a non-stick skillet.  meanwhile, pat the trout mostly dry with paper towels and lightly dust the trout with seasoned flour.

2.  brown the trout in the butter over fairly high heat.  the reduce the heat and cook just until the trout can be flaked with a fork (don't overcook).

3.  while trout are cooking, slice and dice the portabello mushroom(s). 

4.  remove the trout to a heated platter.  add the diced mushrooms to the juices in the skillet and saute for about 5 minutes.  stir the cream and lemon juice into the mushrooms and cook only until well heated (don't boil).

5.  pour sauce over the trout and sprinkle with the parsley and serve.

- helena independent record

mushroom burger

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
4 large portobello mushrooms - wiped of dirt with damp paper towel, stems removed
2 cloves garlic - minced
1 tablespoon chopped red onion
1/2 cup olive oil
1 tablespoon chopped fresh basil
salt
pepper
hummus
buns

steps:
1.  in a small pan, saute the garlic and onion in oil until softened, about 6 minutes.  let cool.

2.  whisk the basil into the garlic and oil mixture.  season with salt and pepper to taste.

3.  brush over mushroom to coat thoroughly.  cook "burger".

4.  place the mushrooms on buns and top with hummus.

- cosmopolitan, june 2005