Giant Grilled Overstuffed Portabella Mushrooms

August 13, 2010.   0 Comments.   Categories Appetizers, Basil, By Ingredient, Carrots, Celery, Chef David Wells, Chervil, Contributing Chefs, Light / Healthy, Marinade, Mushrooms, Portabella, Olive Oil, Onion, yellow, Orange, Parsnips, Tomato, Tomato Coulis, Tomatoes, Vegetarian, Wine, white.  

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Giant Grilled Overstuffed Portabella Mushrooms

Recipe and photo submitted by 
Chef David Wells “Grandma Dave”

Ingredients for Step 1: Mushroom Marinade

  • Six portabellas, stems removed (save for filling) and black parts under cap gently scraped
  • 1 TBSP fresh chopped garlic
  • 1 TBSP Miso Mayo *optional
  • 2 ounces white wine
  • 2 ounces rice vinegar
  • juice from 1 orange
  • 2 ounces good quality extra virgin olive oil
  • Salt and pepper to taste
Marinade Method:
  1. Combine all ingredients and marinade for two hours.
  2. Grill mushrooms over medium heat while basting with marinade several times.
  3. If there is marinade left, let the mushrooms cool in it (reserve for filling)
  4. Set aside and make filling.
Ingredients for Step 2: Portabella filling:
  • 1 TBSP good quality extra virgin olive oil
  • 1 yellow onion, diced small
  • 2 medium carrots, diced small
  • 2 medium parsnips, diced small
  • 4 celery stalks, diced small
  • 1 glass of white wine (plus one for you!)
  • Residual marinade and basting liquid (if any left)
  • 1 bunch fresh chervil, chopped
  • 1/2 bunch flat leaf parsley, chopped
  • 8 large tomatoes, (dropped into boiling H2O for 8-10 seconds to remove skin then halved and seeds removed and diced concasse* or small dice)
  • One quart fresh tomato coulis
  • Fresh basil chiffonade** for top of tomato concasse
  • 6 ounces plain yogurt of choice (in squirt bottle for sauce design swirls)
Method:
  1. Heat olive oil in skillet
  2. Saute onion, carrot, parsnips and portabella stems until lightly caramelized (5-7 minutes on medium heat)
  3. Add celery and deglaze with wine and residual marinade. Simmer until reduced by half.
  4. Fold in have the tomato concasse (reserve the rest for topping the mushroom at the end) then add parsley and chervil.
  5. Season well, let stand for an hour before filling giant grilled mushrooms.
Assembly:
  1. Preheat oven to 375 degrees
  2. Fill the mushrooms by spooning filling mixture onto caps.
  3. Place onto baking sheet and bake for 20 minutes until hot.
  4. Simmer tomato coulis and spoon 2-3 ounces onto a serving plate.
  5. Place hot filled mushroom on top of coulis.
  6. Toss reserved tomatoes with basil chiffonade and gently place on top of the mushrooms.
  7. Draw a ring of yogurt around the mushroom and swirl with a toothpick.
* Concasse’ (pronounced Kon-Kah-SAY) means to remove the skin and seeds of a tomato and chop

** Chiffonade means to cut a vegetable or herb into long strips.  Fine Cooking Magazine has good photos showing the proper method

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