© 2014 by Bikes&Baking

  • Lauren-Nicole

Stuffed portobello mushrooms



We have a saying in Greece that if translated directly goes like this: "Either the ship's course is crooked or the shoreline is..." Basically what it means is that if everyone thinks you are wrong but only you think you are right... well maybe you are wrong.



Now I believe that stuffing these big Portobello mushrooms with all kinds of things is amazing, but everyone around me thinks otherwise. Who should I trust? I still think the shore is crooked but what I will do is give everyone two choices.



Some tasters thought that this particular recipe was a bit overwhelming while others liked the rich stuffing. What I understood was that some people view this dish as a simple starter worthy of 1-2 bites and others like to have it as a filling first course. Personally I like eating two of these as a main with some other accompaniment. So in order to satisfy everyone there is soon going to be a sequel to this episode accommodating the other way people want to eat this dish.


Ingredients: - 6 large Portobello mushrooms - 2 onions chopped - 150 gr choped bacon - 500gr spinach chopped - 150gr parmesan - 50gr pine nuts - 1 garlic clove finely chopped - 2tbs chopped parsley - 1tsp chopped thyme - 1/2 cup white wine - 1/2 cup chicken stock - 2tbs olive oil - 1tbs butter


Directions: 1. Cut the stalks from the mushrooms, chop finely and reserve. With a tablespoon carefully remove the black gills from the inside of the mushrooms and discard. Oil them on the outside and season with salt and pepper on the inside and place on a baking dish. 2. Place the spinach in a big pot with 1tbs oil and bring to medium-high heat while covered for 3-4 minutes. Uncover and stir a bit until completely wilted. Remove from heat and reserve in the pot. 3. Place the bacon in a skillet and cook on medium heat until fat has rendered and bacon is nice and crispy. Remove from heat, reserve bacon and discard fat. Place bacon in reserved spinach. 4. Add butter, onions,chopped mushroom stalks and thyme in the skillet and on medium heat sweat the onions until soft for about 10 minutes. Add parsley increase heat to high and add the wine. Cook for 1-2 minutes till wine reduces and add stock. Cook for a few minutes more until the mixture looks wet but with no excess liquid. When ready place in the spinach pot. 5. Meanwhile toast the pine nuts in a small skillet until slightly browned and fragrant. Place in the spinach as well. 6. Give everything a good stir test for seasoning, adjust and reserve. 7. Fill the mushrooms with the filling and top with the cheese. Bake on 180 for about 30-40 minutes until mushrooms are cooked through. Allow to cool for a few minutes before serving.


By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.


Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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