Portabello Mushroom

Portabello MushroomとMonterey Jack Cheeseが最高！さらに、パンのCrumbsとガーリックも合う！

すごくおいしかった～♪　また作ろうっ。

日本語でもレシピ検索したけど、ほとんど出てこなかった。スペルを間違ったのか、日本ではあまり食べられてないのか・・・。

 

レシピ：

Ingredients

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• 4 large portobello mushrooms
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon minced fresh thyme
• 3 large cloves garlic minced
• 1/2 cup minced red bell peppersho
• 1-1/2 cups fine fresh bread crumbs
• 3 tablespoons minced green onion
• 2 tablespoons minced parsley
• 1 cup grated monterey jack cheese

 

How to make it

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• Discard mushroom stems and wipe caps clean with a damp paper towel.
• In a bowl whisk together 3 tablespoons olive oil, wine vinegar and half of both thyme and garlic.
• Season with salt and pepper then spoon mixture evenly over mushroom caps.
• In a small skillet heat remaining 1 tablespoon olive oil over moderately low heat.
• Add bell pepper and sauté 3 minutes to soften.
• Add remaining garlic and sauté 1 minute to release its fragrance.
• Add bread crumbs and blend well.
• Remove from heat and stir in green onions, parsley and remaining thyme.
• When cool stir in cheese and season with salt and pepper.
• Prepare a medium hot charcoal fire or preheat gas grill then put mushroom caps gill side up on a baking sheet.
• Drizzle with any unabsorbed vinaigrette and divide the stuffing evenly among the caps and press it into place covering the gills.
• Cook mushrooms over indirect heat.
• Cover grill but leave vents open.
• Cook until mushrooms are tender and stuffing is crisp about 10 minutes.
• Serve immediately.

 

にほんブログ村

にほんブログ村