510. ROASTED PORTABELLO MUSHROOMS STUFFED with RICE, GRUYERE, PARMIGIANO-REGGIANO, THYME, OREGANO, and BACON

Yield: 8 portions


8 portabello mushrooms, large
3 oz. extra virgin olive oil
salt and pepper to taste
¼ lb. bacon, chopped
1 cup onion, finely chopped
2 garlic cloves, minced
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
½ cup white wine
3 cups medium-grain white or brown rice, cooked
½ cup scallions, chopped
½ cup gruyère cheese, grated
½ cup Parmigiano-Reggiano, grated + 2 Tbsp. for garnish

Break off mushroom stems and reserve, then wash the caps if needed. Scrape the gills off the mushrooms and discard. Finely chop the stems and set aside for later use.

Dry the caps and toss them in the olive oil with salt and pepper.

Place all the mushroom caps in an ovenproof dish, cap-side down, and bake for 5 minutes at 350°F.

Render the bacon in a sauté pan until crisp; remove from pan and set aside.

Add the chopped mushroom stems to the hot bacon fat and sauté for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, and sauté for 1 minute. Deglaze the pan with the white wine. Reduce until a glaze is formed.

Add the rice, reserved bacon, scallions, Gruyère, ½ cup Parmigiano-Reggiano, and reserved bacon. Mix well and adjust the seasonings with salt and pepper.

Stuff the mushroom cavity with the filling. Top with additional Parmigiano-Reggiano, if desired.

Bake the mushrooms again at 375°F for 8 to 10 minutes or until the tops are lightly browned.

Serve warm or at room temperature. Excellent with grilled New York strip steak and steamed asparagus.


courtesy of: The Culinary Institute of America's Pro Chef