Food Network Friday: Stuffed Portobellos


Yes, you read that header right. It’s another installment of Food Network Friday! This recipe is originally from Michael Chiarello. It looks kind of tasty up there, doesn’t it?

Well, it wasn’t so great. To be fair though, I don’t think it’s the recipe. Stuffed mushrooms are something that I always want to like. But when I have them, they just don’t cut it. Somehow, they’re never as exciting taste wise as I think they should be. I’ve tried a lot of recipes and my favorite ones seem to be small and creamy-filled, but still….even those I think sound better than they taste.

But since we’re getting ready go out of town (we’re actually out of town as you read this, if blogger is doing what I hope!), I had mushrooms to use and these seemed like a logical step. Here’s the recipe, then I’ll give you more of a review after.

Mozzarella Stuffed Peppers
4 mushroom caps, stemmed and gills removed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/3 cup fresh bread crumbs
1 tablespoon chopped parsley
1 tablespoon chopped basil (more for garnish)
1/3 cup parmesan (see note below)
1/4 cup shredded vegan mozzarella cheese (I used FYH)

Combine vinegar, oil, salt and pepper on a plate. Roll mushroom caps around in it, then place them cup side up in a skillet over medium heat. Divide the liquids in the caps and let cook about 3 – 5 minutes, then turn over and cook other side. Turn over as needed until they are cooked. Place on a baking sheet.

Combine bread crumbs, parsley, basil and ‘parmesan’ in a small bowl. Divide in the cups of the mushrooms. Top each with 1 tablespoon of cheese, then broil about 5 minutes until cheese is melted.

Parmesan:
1/4 cup almonds
1/4 cup nutritional yeast
1/2 teaspoon salt
pinch white pepper
1 teaspoon sesame oil

Combine all ingredients in a blender or food processor until it becomes well mixed crumbs.

Notes:

I’m sure I didn’t come up with that parmesan, as much as I’d like to claim it. I know Isa uses almonds and nooch in her version and the rest of this is just an adaption. Still, it’s the best vegan parmesan I’ve ever had, so that was a big win in this recipe!

Maybe I’d like them better if I didn’t think I should eat a whole mushroom. I checked the original, and yes, it should be one per person. That’s just kind of a lot of crumby mushroom to me. Half as an appetizer might have been better.

The cheese on top actually melted and was awesome!

Would I make it again? Nope. But you can bet I’ll use that parm again and again. So it was a worthwhile experiment. And it’s actually probably an OK recipe, just not my thing.

We’re in the last days of the Lick It! Contest. Don’t forget to enter!

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11 Comments

  1. Posted June 5, 2009 at 12:59 pm | Permalink

    I like how honest you are when you say you’d probably never make it again. It looks yummy though!

  2. Posted June 5, 2009 at 1:23 pm | Permalink

    It’s very pretty, at least. Thanks for the parmesan tip. I’ll bet white pepper makes all the difference. That stuff is magic.

  3. Posted June 5, 2009 at 7:07 pm | Permalink

    Well, it was a good try anyway! I love Isa’s parmesan…yum!

  4. Posted June 5, 2009 at 8:35 pm | Permalink

    Those look really good, it’s too bad they didn’t turn out super tasty. I am totally going to try sesame oil in vegan parm, it sounds great.

  5. Posted June 5, 2009 at 9:57 pm | Permalink

    It does *look* delicious, if nothing else! Very impressive :o)

    Courtney

  6. Posted June 5, 2009 at 11:00 pm | Permalink

    I am sorry you didn’t like these. But I think I know what you mean. The fillings can be great, but then the caps are still a bit bland…

  7. Posted June 6, 2009 at 5:44 am | Permalink

    YUM! these are my favorite. i love making stuff portabellos with gimme lean, mushroom stems, onions, garlic, and herbs. good stuff.

  8. Posted June 6, 2009 at 3:57 pm | Permalink

    i am not a fan of stuffed mushrooms either, but the boyfriend is, so i’ll be sure to pass this recipe along to him!

  9. Posted June 8, 2009 at 10:10 am | Permalink

    i think they look awesome but then i love stuffed mushies!

  10. Posted June 8, 2009 at 8:47 pm | Permalink

    mmm… I just did some stuffed button mushrooms but was thinking portobellos would be great for a main course… sorry to hear they didn’t wow you.

  11. Posted June 10, 2009 at 4:26 pm | Permalink

    I haven’t had much luck with portabellos for some reason…mine always seem to lack flavor! These look pretty darn good but thanks for the honesty :)

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