https://www.copymethat.com/r/n9vbdmp550/stuffed-portobello-mushrooms/
144086986
uwy6uni
n9vbdmp550
2024-12-21 20:41:06
Stuffed Portobello Mushrooms
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Ingredients
- subheading: Vinaigrette:
- ⅓ cup medium-dry sherry
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. minced garlic
- 1 Tbsp. minced shallot
- 1 Tbsp. sugar
- Kosher salt and freshly ground black pepper
- ½ cup extra-virgin olive oil
- ½ cup vegetable oil
- 3 Tbsp. finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
- subheading: Stuffing and Assembly:
- 4 large portobello mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
- ½ stick (4 Tbsp.) unsalted butter
- 1 medium white onion, finely chopped
- 2 ounces prosciutto, thinly sliced into strips
- 1½ cups fine fresh bread crumbs
- 1 Tbsp. finely chopped fresh basil leaves
- ¼ cup finely chopped fresh parsley leaves
- 1 cup freshly grated Parmesan (about 3 ounces)
- Kosher salt and freshly ground black pepper
- ½ cup warm water
- ¼ cup medium-dry sherry
- 6 ounces mesclun (about 2 quarts loosely packed)
- Parmesan curls, shaved with a vegetable peeler at room temperature, for garnish
Steps
Directions at epicurious.com
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