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Dinner Tonight! | QUICK FIX

One Diner, One Portabello Mushroom

July 28, 1999|JANET McCRACKEN | SPECIAL TO THE TIMES

Remember when stuffed mushrooms used to be a standard appetizer? While portabellos are far too big to fit on any hors d'oeuvre platter, they're a satisfying entree when stuffed with this filling. Serve them with your favorite crusty loaf of bread. For dessert, strawberries macerated in your favorite fruit-flavored liqueur (such as framboise or Grand Marnier) are refreshing over lemon sorbet.

Stuffed Portabello Mushrooms

Active Work and Total Preparation Time: 30 minutes * Vegetarian

4 large portabello mushrooms

2 tablespoons butter

3 tablespoons olive oil

1 onion, diced

1 (14 1/2-ounce) can diced tomatoes

2 cloves garlic, minced

1/2 teaspoon salt

Freshly ground pepper

4 zucchini (about 1 1/4 pounds), grated

1/3 cup fresh bread crumbs

1 1/4 cups grated Parmesan cheese

1/4 cup thinly sliced basil leaves

* Remove mushroom stems, rinse and dice. Quickly rinse mushroom caps and set aside.

* Heat butter and 2 tablespoons oil in large skillet. Add onion and mushroom stems and saute over medium-high heat until softened, stirring frequently, about 5 minutes.

* While onion cooks, brush 1 tablespoon oil on mushroom caps and place stem side up in hot grill pan or separate large skillet. Cook over medium-high heat 2 to 3 minutes each side. Arrange mushroom caps stem side up in baking dish.

* Once onion has softened, raise heat to high and add tomatoes, garlic, salt and pepper to taste. Cook, stirring frequently, 3 to 4 minutes. Add zucchini and stir until tender but somewhat crunchy, 2 to 3 minutes. Remove from heat. Toss bread crumbs, 3/4 cup Parmesan and basil into tomato-zucchini mixture. Taste and adjust seasonings if necessary.

* Divide mixture evenly among mushroom caps. Sprinkle remaining cheese on top. (Caps may be prepared to this point and refrigerated until ready to bake.) Bake at 400 degrees until topping is golden. If refrigerated, add 5 minutes to baking time.

4 servings. Each serving: 348 calories; 1,115 mg sodium; 40 mg cholesterol; 26 grams fat; 16 grams carbohydrates; 17 grams protein; 1.49 grams fiber.

Strawberries in Liqueur over Lemon Sorbet

Active Work Time and Total Preparation Time: 10 minutes * Easy

1 pint strawberries

1/3 cup fruit-flavored liqueur, such as framboise

1 pint lemon sorbet

* Rinse, hull, and slice berries. Pour liqueur over berries. Refrigerate until ready to use.

* Scoop sorbet into 4 dishes. Ladle fruit and sauce over sorbet.

4 servings. Each serving: 322 calories; 24 mg sodium; 0 cholesterol; 0 fat; 70 grams carbohydrates; 2 grams protein; 0.42 gram fiber.

MENU

Stuffed Portabello Mushrooms

Strawberries in Liqueur over Lemon Sorbet

INGREDIENTS:

Shopping List:

1 bunch basil

Bread

4 large Portabello mushrooms

1 pint lemon sorbet

1 pint strawberries

1 (14 1/2--ounce) can diced tomatoes

1 1/4 pounds zucchini

Staples:

Bread crumbs

Butter

Garlic

Fruit-flavored liqueur

Olive oil

Onion

Parmesan cheese

Pepper

Salt

GAME PLAN:

30 minutes before: Preheat oven. Clean mushrooms, remove and dice stems. Dice onion, mince garlic, grate zucchini.

25 minutes before: Heat 2 pans. Cook filling and mushrooms.

10 minutes before: Place mushrooms in oven. Hull and slice strawberries, add liqueur and refrigerate.

*

Wooden tray from Sonnie's, South Pasadena.

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