烤波多贝罗大蘑菇（多图）

来源: JoshuaChow 于 2010-10-11 20:25:54 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (4038 bytes)

Portobello Mushroom是一种特大的蘑菇。今天在医院吃午餐的时候，有一个entrée是Stuffed Portobello Mushroom，属于蔬菜类，味道很香。

吃着医院cafe的Stuffed Portobello Mushroom，让我想起了我们家在几个月前的成功尝试。在波多贝罗大蘑菇上抹上一层厚厚的肉靡，然后放入烤箱，350华氏度烤一个小时，效果极佳。

吃的时候，满屋子都是蘑菇和肉的香味。。。

在网上发现了Sausage-Stuff Portobello Mushrooms的菜谱：

Ingredients

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling

Directions

Preheat the oven to 400 degrees F.

Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.

Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.

Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.

Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.