Wednesday, December 11, 2013

I'm Stuffed - Broiled Stuffed Portobellos Are On The Menuette

So you may ask yourself, "What are the Menuettes good for except heating up soup?"  Well, they can come in handy for other things.  I use mine for Browning Butter, warming Milk for Sauce Bechamel or Chicken Stock for Sauce Veloute.  I sometimes even heat the Wine for my Risottos, but tonight, I used my 1 1/2 pint (P-82) for the filling to my stuffed Portobello mushrooms.

Granted, I only made 2 of them; if you were making more you would have to graduate to a larger sized saucepan like the 1 quart (P-1-B) or 1 1/2 quart (P-1 1/2-B).  But for only 2 Mushroom caps worth of filling, it worked perfectly.

Gruyere cheese not your thing...?  Well, there is Havarti, Fontina, Emmental, Bergkase, and Gouda.  I do not recommend Cheddar or Brie.  Brie is hard to work with, as is Taleggio & Camembert, due to their softness. As for Cheddar?  If this was a Portobello "Burger" with Lettuce, Tomato, Bacon and such I would say, "Go for it!".  But it's not, so I won't.  The flavor of Cheddar is just too "in your face"....  No buns about it.

Gruyere Stuffed Portobello Caps


2 Portobello Mushroom Caps
Olive Oil
approx. 1/2 a Leek, chopped
1 clove Garlic, minced
Splash of White Wine, (I like Sauvignon Blanc)
3/4 cup Panko
1 oz Gruyere, finely grated
~optional~ 2 TB finely chopped Italian Flat-Leaf Parsley
Salt and Pepper

Corningware Small 12x7.5 inch Roaster (P-332) - For larger amounts a Broil & Bake Tray (P-35)
Corningware 1 1/2 pint Menuette (P-82-B) - for larger amounts a 1 1/2 quart saucepan (P-1 1/2-B)

Pop the stems off the Portobellos, then trim the very bottom off the stem off and chop the remaining stems.

Grab a Leek and trim the root, then chop enough Leek to equal about 1/2 the amount of chopped stems you have. (Yeah, this is a little more "fly by the seat of your pants")

Begin heating the oil in a 1 1/2 pint saucepan (P-82-B) set over medium flame.

Add the Leek and saute for a couple minutes.

Add the chopped Portobello stems and the Garlic, then saute 2 minutes longer.

Give it a good Splash of Wine.

Continue simmering the mixture until the wine has almost evaporated.

Remove from the flame and set aside to cool.

Start your broiler, grab your P-332 12x7 Roasting pan and place the caps in the pan, gill side down.

Brush them with Olive Oil.

Place them under the broiler for 5 minutes.

Remove from the oven and flip them over so the gills are facing up.

Your filling should be cool enough now, so add the Panko and stir it up.

Now add the shredded Gruyere, and stir again.

If you are using the Parsley, add it now as well. (It just adds some color to the filling)

Season with Salt and Pepper then divide the filling between the caps.

Press lightly, so it holds together, then place back under the broiler for an additional 5 minutes.

 (or until the filling begins to turn a nice russet brown color)

Gratuitous picture of deliciousness about to be consumed.

Move the cap to a plate, and dig in!


Where is your Corningware??
~~

2 comments:

  1. My p-83 gets almost daily use. It's a perfect size for two eggs in the morning. And the little P-81 is perfect for a single serving of oatmeal.

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  2. I have to agree, I discovered the beauty of frying eggs in a P-83 when I was no longer able to use my cast iron on my radiant glass cook top. Now I am convinced it is the best possible way to cook eggs. Love it.

    http://culinaryalchemist.blogspot.com/2010/02/egg-spert-eggs-maybe-frying-egg.html

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