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Go ahead, Stuff a MUSHROOM
THE CHOPPING BLOCK
By Philomena Corradeno
 | | Shrimp-stuffed Portabella mushrooms are an excellent entree
or side dish.
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Someone once said, “Life is too short to stuff a mushroom.” Unfortunately, I can’t remember who it was. Whoever, he or she obviously knew nothing about mushrooms, never noticed that when stuffed mushrooms are on the hors d’oeuvre table, they are the first to disappear, even with simple herbed breadcrumb filling.
The mushroom we give you today is that large, meaty daddy of the mushroom family, the portabella, which can satisfy the heartiest appetite on its own as a main course. Here it’s grilled or broiled and filled with grilled shrimp that have been bathed in a mixture of fresh tomatoes, oil, lemon juice and basil.
Then to show the versatility of mushrooms, we’ve included a variation of classic ratatouille with white mushrooms. The beauty of this is that you may serve it as is, or fill a grilled or broiled portabella cap for double the dining pleasure, or tuck some into a brunch or dinner omelet, or serve it as a side dish with meat, poultry or fish. GRILLED PORTABELLA CAPS WITH SHRIMP 1 pound large shrimp, shelled and deveined 4 medium portabella mushroom caps (about 1 pound) 5 tablespoons olive oil, divided 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup halved grape or cherry tomatoes 1/2 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portabella caps with 2 tablespoons of the oil.
In a medium-sized bowl, whisk together the remaining 3 tablespoons oil, lemon juice, salt and paper; add tomatoes and basil leaves; set aside.
Place portabellas and shrimp skewers on grill or arrange on a rack in a pan. Grill or broil about 5 inches from heat source, turning shrimp once, until cooked through, about 3 minutes; remove from skewers and add to bowl with tomato mixture. Turn portabellas and continue grilling until softened, 2 to 4 minutes longer. Place portabellas, smooth side down, on 4 serving plates. Spoon shrimp and tomato mixture into caps, dividing evenly. Garnish with basil sprigs and serve with salad greens, if desired. Makes 4 portions. MUSHROOM RATATOUILLE 1 pound fresh white mushrooms 2 large onions (about 1 pound) 1 medium eggplant (1 pound) 2 medium zucchini (1 pound) 1 large sweet red or green bell pepper (about 8 ounces) 2 large ripe tomatoes (1 pound) 2 tablespoons olive oil 4 teaspoons finely chopped garlic, or to taste 1 teaspoon Italian seasoning 1/2 teaspoon ground black pepper
Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, bell pepper and tomatoes into 1inch cubes. In a large (12-inch) skillet (preferably nonstick), heat oil over medium heat. Add onions, cook 3 minutes, add garlic; cook and stir until golden, about 4 minutes. Add mushrooms and eggplant; cook and stir until lightly browned, about 4 minutes. Add zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until vegetables are tender, about 10 minutes. Serve in four grilled portabella caps on a bed of couscous, if desired. Makes 6 to 8 portions (8 cups)
(c) 2005 King Features Synd., Inc.
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