Portobello mushrooms with chestnut stuffing from the Flavour Principle cookbook.
12 large portobello mushrooms
1/2 cup olive oil
1/4 cup butter
1 cup chopped onions
1 cup chopped celery
1 tsp cracked fennel seeds
1 tbsp chopped garlic
2 1/3 cup vacuum packed, peeled and roasted chestnuts
4 cup fresh bread crumbs
1/2 cup chopped fresh flat-leaf parsley
1/3 cup unsweetened apple juice
Salt and freshly ground pepper
Step 1: Preheat oven to 425°F.
Step 2: Cut off mushroom stems flush with caps and chop. You should have about 1 1/2 cups.
Step 3: Heat 2 tbsp olive oil in a large skillet over high heat. Working in batches, add mushroom caps to pan and fry for 1 to 2 minutes per side or until just beginning to soften. Transfer gill side up to a baking sheet. Repeat with remaining mushroom caps, adding more oil to pan as needed. Reserve.
Step 4: Melt butter in the same skillet over medium heat. Add onions, celery and fennel seeds and sauté for 10 minutes or until slightly caramelized. Add garlic, chestnuts and chopped mushroom stems and sauté for 2 minutes or until mushrooms are juicy. Remove from heat.
Step 5: Stir bread crumbs and parsley into stuffing mixture. Add enough apple juice to moisten stuffing well. Season well with salt and pepper. Divide stuffing into 6 portions and place on top of each of the mushroom caps on the baking sheet. Top with remaining 6 mushroom caps, gill side down, to make a kind of sandwich. Do not totally enclose the stuffing. Roast for 15 minutes or until mushrooms are tender and stuffing is crisp around the edges.
See more recipes from Lucy Waverman and Beppi Crosariol.
Reprinted with permission from The Flavour Principle (2013 HarperCollins Canada).