I love mushrooms and nothing is better than some fresh portobello mushrooms stuffed with tasty ingredients!
This recipe demonstrates how you create rich, decadent flavors and textures in a healthy dish. Small amounts of cheese and ham are the key. Since you are using just enough for the flavor, it is worth it to seek out an authentic Gruyere and a great air-dried ham, like Serrano from Spain of Smithfield from Virginia.
- 3 tablespoons olive oil, divided use
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 cup diced Onions
- 2 cloves garlic, finely chopped
- kosher salt as needed
- freshly ground black pepper
- 3 pounds large portabella mushrooms (about 8)
- ¾ cup diced tomatoes
- ¼ cup diced sun-dried tomatoes
- 2 ounces lean chopped ham
- 4 ounces Gruyére cheese, thinly sliced
- Trim the stems from the portabellas and scrape out the gills with a spoon.
- Whisk together 2 tablespoons oil, the vinegars, garlic, salt, and pepper in a bowl. Pour over the mushroom caps, turning to coat evenly. Marinate at least 30 minutes and up to 24 hours.
- Preheat the oven to 375 degrees.
- To make the stuffing mixture, heat the remaining 1 tablespoon oil in a saute pan over medium-high heat. Add the onions and garlic and saute, stirring frequently, until tender and translucent, about 4 minutes. Add the fresh and dried tomatoes and saute until very hot, about 2 minutes. Add the diced ham and toss until coated.
- Transfer the mushroom caps to a baking dish. Spoon the filling mixture into the mushroom caps, dividing it evenly. Top with the sliced cheese.
- Bake the mushrooms until very hot, about 18 minutes. If the cheese is not completely melted,
broilthe mushroom caps for 2 or 3 minutes to melt and brown the cheese.
- Serve at once.