Description
This mushroom recipe foregoes the breadcrumbs and cheese. Instead, it’s loaded with roasted hazelnuts and tangy plums.
Scale
Ingredients
- 6 burger-sized portobello mushroom caps (3 1/2 ounces each)
- 1 1/4 pounds brown mushrooms
- Olive oil for cooking
- Grated zest of 1 organic lemon
- Fine sea salt
- 2 small red onions (4 1/4 ounces each) minced
- 1 garlic clove, finely chopped
- 10 ounces plums, pitted and chopped
- 2/3 cup hazelnuts, toasted and roughly chopped
- 1 cup fresh chopped flat-leaf parsley leaves
- Freshly ground pepper
Instructions
- Brush all the mushrooms gently with a damp towel to remove any trace of dirt; trim their stems as needed. Arrange the portobello mushroom caps, gill-side up, on a baking sheet. Drizzle with olive oil and sprinkle with lemon zest and a little salt.
- Cut the brown mushrooms into 1/2-inch dice.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, garlic, and 1/2 teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes. Add the diced mushrooms and 1/2 teaspoon salt, stir, and cook for 5 minutes Add the chopped plums and cook until the mushrooms are cooked through and the plums are very soft, about 5 minutes. Remove from the heat and stir in the hazelnuts and half the parsley (The filling can be made several hours ahead. Refrigerate in an airtight container.)
- Preheat the oven to 400°F.
- Divide the filling among the portobello caps and bake until heated through and slightly browned, about 20 minutes.
- Sprinkle the remaining parsley and some black pepper over the mushrooms and serve.
Notes
My variation: As is, this makes a lovely side dish. If you are going to serve it as a main, as the author intended, you might find it needs more protein. I added 1 cup grated aged wine cheddar to the mushroom mix just before filling. It made a delicious and hearty meal.
This recipe appears in The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier. Published by Clarkson Potter ©2013.