Portobello mushrooms are one of my favorite things. My daughter talked me into making them for the first time after she had a great grilled Portobello sandwich at a friend’s house. I had always been hesitant because I wasn’t sure how to deal with the gills, but after watching an episode of Cook Yourself Thin on Lifetime, I learned that it really wasn’t that difficult to gently scrape the gills out with a spoon. The Portobello Tuna Melts that they made looked like something that we would enjoy, so I made my version using lemon flavored olive oil and a spicy jalapeno jack cheese. You can find my adaptions @ 37 Cooks – Portobello Tuna Melts.
Another favorite Portobello dish I made for 37 Cooks was a vegetarian version of Emeril’s Steak Diane. My Stuffed Portobello Diane were delicious and I didn’t even miss the meat! That’s a huge thing coming from someone who absolutely loves a good rare steak. You can find my adaptions of Emeril’s delicious Steak Diane @ 37 Cooks – Stuffed Portobello Diane.
That brings me to today’s recipe. I recently received Ottolenghi’s Plenty in my cookbook group and of course the first dish that I marked to make was his Stuffed Portobello with Melting Taleggio. The recipe does not call for cleaning the gills, but I prefer to eat them without the gills. While cleaning them, my Portobellos began to break apart. That’s when the thought popped in my head to make a casserole instead of trying to stuff them. It really worked well. My husband enjoyed them and suggested that we have the casserole as a main dish next time.
Adapted from Stuffed Portobello with Melting Taleggio
Page 56, Plenty by Ottolenghi
4 large Portobello mushrooms, gills and stems removed
1 small white onion, chopped fine
2 celery stalks, chopped fine
1/2 cup roasted red peppers from jar, chopped fine
2 garlic cloves, crushed
1 heaping tablespoon of tarragon
1 teaspoon black pepper
1/2 cup grated parmesan cheese
4 ounces Taleggio, broken up into small pieces
1) Roughly chop Portobello mushrooms. You want fairly large chunks.
2) Place on a cookie sheet lined with parchment paper.
3) Drizzle lightly with olive oil and roast in 350 degree oven for 7 minutes.
4) Heat 2 tablespoons olive oil in large skillet.
5) Add onion and celery. Saute until the onions are translucent.
6) Add garlic and saute for another minute.
7) Turn off heat.
8) Add roasted red peppers, tarragon, black pepper, parmesan cheese and mushrooms.
9) Mix well.
10) Pour into casserole dish.
11) Scatter the pieces of Taleggio cheese over mushroom mixture.
12) Bake in 350 degree oven for 10-15 minutes, until cheese is melted and bubbling.
This casserole is something I will definitely make over and over. Ottolenghi is quickly becoming one of my favorite Chefs and Cookbook authors. His vegetarian dishes are unique and flavorful. I have eight recipes marked that I want to cook from Plenty. I’m really going to have to get moving on it because his cookbook, Plenty More, is being released on October 14th!
I would love to hear what your favorite Portobello Mushroom dish is. Leave me a comment and share a link to your recipe, if you can. Thanks!