Broccoli-Stuffed Mushrooms
Adapted from: Vegetable Heaven
Preparation time: 50 minutes (20 minutes of work)
Yield: 4 to 6 servings, depending on the context
Preparation time: 50 minutes (20 minutes of work)
Yield: 4 to 6 servings, depending on the context
Stuffed mushrooms were very fashionable when I was
first learning to cook. They were a special treat, made with
domestic mushrooms (portobellos hadn't been invented yet), and the
stuffing usually consisted of something very rich, like buttered
bread crumbs and cheese.
Here is a modern version of this retro concept, streamlined and de-fatted to please the Busy, Health-Minded Modern Cook (who hadn't been invented yet, either). The filling is made from tender-crisp minced vegetables with just a touch of cheese, and the now-ubiquitous portobello mushrooms can be used to make jumbo portions that are like a meal unto themselves.
1 1/2 pounds
broccoli
1 small onion (about 1/4 pound)
1 1/2 tablespoons olive oil
1/4 teaspoon salt (possibly more, to taste)
Black pepper to taste
1 1/2 cups grated Gruyere or Emmenthaler cheese (about 3/4 pound)
4 portobello mushrooms (4-inch-diameter)
or 14 to 16 domestic mushrooms (2-inch-diameter)
1 small onion (about 1/4 pound)
1 1/2 tablespoons olive oil
1/4 teaspoon salt (possibly more, to taste)
Black pepper to taste
1 1/2 cups grated Gruyere or Emmenthaler cheese (about 3/4 pound)
4 portobello mushrooms (4-inch-diameter)
or 14 to 16 domestic mushrooms (2-inch-diameter)
- Shave the outer skins from the broccoli stalks with a good vegetable peeler. Cut off the topmost florets, leaving a bit of stem, so you'll have something to "plant", and set aside. Cut the shaved stems and the onion into chunks, and place them in a food processor. Process until finely minced. (You might have to do this in batches.)
- Heat 1/2 tablespoon oil
in a medium-large skillet with an ovenproof handle. Add the
broccoli florets and a pinch of salt. Stir-fry over medium heat for
just a few minutes--until the florets are bright green and
tender-crisp. Transfer to a bowl, and set aside.
- Without cleaning it, heat the skillet again. Add another 1/2 tablespoon oil, the minced broccoli-onion mixture, and 1/4 teaspoon salt. SautÚ over medium-high heat for 5 minutes, then transfer to a bowl and stir in 1 cup of the grated cheese. Grind in some black pepper to taste.
- Remove and discard the mushrooms stems, and peel the mushrooms, if necessary. If you're using portobello mushrooms, scrape out the soft insides of the mushroom cap with a spoon. Divide the filling evenly among the hollowed-out mushrooms, and arrange a tight cluster of broccoli florets, facing upright, in the top of each one. Meanwhile, preheat the broiler.
- Wipe out the skillet with a paper towel, and return it to the stove. Turn the heat to medium, and add the remaining 1/2 tablespoon oil. Place the filled mushrooms in the pan, cover, and cook undisturbed for about 10 to 15 minutes, or until the mushrooms are cooked through.
- Sprinkle the remaining cheese over the tops, and place the entire skillet under the broiler for about 3 to 5 minutes, or until the cheese is thoroughly melted and lightly browned. Serve hot, warm, or at room temperature.
