| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
6 |
servings |
INGREDIENTS
| 6 |
sm |
Boleti or 1 large shiitake mushroom |
| 2 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 1 |
md |
Yellow onion; finely chopped |
| 1 3/4 |
c |
Fresh Italian bread crumbs |
| 3 |
sl |
Prosciutto (paper-thin); very finely chopped |
| 2 |
tb |
Finely-chopped fresh Italian parsley |
|
|
Leaves |
| 2 |
tb |
Finely-chopped fresh basil leaves |
| 2 |
tb |
Chopped pine nuts |
INSTRUCTIONS
Wash and dry the mushrooms; cut the edible part of their stems into
1/4-inch dice, and set aside. Using a melon baller, remove all the foamy
"tubes" inside the cap of each mushroom and discard them.
Heat 2 tablespoons olive oil in a skillet over medium-high heat, and sear
the mushrooms 1 to 2 minutes on each side. Transfer them to an ovenproof
baking dish, hollow-side up, and season with salt and pepper. Add the onion
to the same skillet, and cook until translucent. Adding more oil if needed,
stir in the mushroom stem dice, bread crumbs, prosciutto, parsley, basil,
and nuts; mixing together until well blended, and cook for about 2 to 3
minutes or until heated throughout. Season with salt and pepper to taste.
Spoon an equal amount of the mixture into each mushroom cap. Drizzle more
olive oil over the top of each mushroom, transfer baking dish to oven, and
bake 10 to 15 minutes, alongside the beef.
Makes 6.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 47 Calories (kcal); 5g Total Fat; (85% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Madeleine Kamman, chef and author
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