Portabellini Bites

Posted by francis keyser Monday, August 10, 2009
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1

I have been wanting to make some stuffed mushroom appetizers for a while now. We bought these portabellini mushrooms for our "Fungi" Pizza but did not use them all. I really liked how they were a medium sized mushroom. Not as small as crimini or button mushroom but not huge like Portobello mushroom. They are just right for a not quite finger food not quite main course appetizer. I did not really like how they came out my first try, they were just missing something. So I added some onion powder, fresh oregano, fresh parsley and Parmesan Reggiano. That really made them good but not great. They are just missing something. I can't decide if I want to take away the Mozzarella and add more cream cheese, or replace the Prosciutto with Italian sausage. Zo suggested splashing them with vinegar but that is not the flavor I am going for. They either need something or need something switched out. You tell me what you think.

4 Portabellini Mushrooms
1 1/2 oz cream cheese
1/3 cup mozzarella (finely shredded)
2 cloves garlic (minced)
1 slice prosciutto (diced)
1 jalapeno (seeded, veined, and diced)
2 basil leaves (chopped, about 1-1 1/2 tsp)
1/2 tsp fresh oregano
1/2 tsp fresh Italian parsley
1/2 tsp Parmesan Reggiano
1/8-1/4 tsp Cayenne
1/4 tsp onion powder
fresh crack pepper (to taste)
1/2 tsp olive oil
1 tsp butter

Preheat oven to 350 degrees.

Use butter to butter a baking sheet. Clean mushrooms with a damp paper towel, break off stems and trim tough ends away. Finely chop stems and sit to side. Crack fresh pepper over the caps, then dust inside and out with Cayenne and set aside.

Heat olive oil in a medium skillet over medium heat. Once heated saute garlic, jalapeno and chopped mushroom stems for 5-7 minutes. Remove from heat and let cool. Once cooled mix together with the rest of the ingredients and fill each cap with an equal portion of stuffing.

Arrange the mushroom caps on baking sheet and place in oven, baking for 15-20 minutes or until mushrooms start to have liquid form under them.

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