Stuffed portobello mushrooms

This is yet another wonderful appetizer or anti-pasto.  You will definitely get a lot of OOs and AAHs for this one.  I bet you will have no left over.  I didn’t!

Serving for 4

Main Ingredients:

10 medium size portobello mushrooms

1 cup shredded fresh parmesan cheese

1 tbsp chopped chives

½ cup bread crumbs

Ingredients for filling:

(A)

250 gm minced pork of beef

1 tbsp chopped garlic

½  medium size chopped onion

gills of the portobello mushrooms

1 tbsp Olive oil

½ tsp Salt

¼ ts ground black pepper

Ingredients for the sauce:

¾  cup balsamic vinegar,

½ brown sugar

1 cup extra virgin olive oil

1 tsp dried basil

Method to prepare the filling:

Blend garlic and onion in olive oil.  Mix minced pork or beef together blended garlic and onion in olive oil, salt and pepper.  Shape the meat patty into the shape a ball and put in the fridge for 2 hours.

Method to prepare the mushroom:

Discard the stem and scoop out the gills of the mushroom so that there is a recess for filling. 

Method of assembly:

Pour the bread crumbs on a plate and set aside.  Oil the baking pan with olive oil and set aside. Fill mushrooms with A generously and dip the mushroom with the filling side down on the crumbs to bread the filling.  Set the mushrooms on the baking pan and top them with cheese and chives.  Bake them at 350 degrees F or 175 degrees  C for 20 mins.  In the meantime, prepare the sauce.  Warm the balsamic vinegar in a sauce pan and reduce it about ½ cup and turn of heat and add extra virgin olive oil and dried basil.  When the mushroom is baked, remove from oven and put on serving plate.  Drizzle the sauce over the mushrooms before serving.

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