Featured on the Great American recipe S3 EP6.
This stuffed portabella mushroom recipe is adopted from my long time work friend Catherine… and originally intended for the outdoor grill. A great meatless option for my vegetarian husband, or when I am feeling and alternative to a burger. The flavorful ingredients of traditional pesto fill each mushroom, before it’s capped with melty mozzarella cheese. Served on crispy toasted English muffins!
Ingredients
6 Portabella Mushrooms, cleaned and stemmed
9 English Muffin, divided.
3/4 C Pine Nuts
1/2 cup Roasted Cashews, chopped
3/4 C Grated Parmesan Cheese, specifically real Grana Padano, or Parmigiano Reggiano
4-6 ounces Fresh Basil, divided
3-4 Garlic Cloves, whole
1 Lemon
1 cup Olive Oil, divided
Salt and Pepper
For the toppings…
6 Mozzarella Cheese Slices, part skim (NOT fresh mozzarella)
4-6 Cocktail Tomato’s, sliced preferably Campari
6-12 Fresh Whole Basil Leaves
1-2 tablespoons Maldon flaked salt
Instructions
Adjust oven rack to upper position.
Preheat oven to Broil.
Place a large flat top cast iron grill pan over two stovetop burners, placed over medium heat, or alternatively use an outdoor grill.
In a large mixing bowl, add 1/2 cup olive oil, 1/2 teaspoon salt and 1/4 pepper, and a peeled/smashed clove of garlic. Place each mushroom in the bowl and toss in the oil mixture. Transfer mushrooms to a tray or plate, and set aside for later.
Either using a food processor, or by hand with a knife, chop three whole English muffins into fine crumbs.
Add muffin crumbs to the same bowl used for the mushrooms, adding 2-3 tablespoons olive oil. Mix to coat crumbs. Toast crumbs in a 12 inch skillet over medium high heat, until golden, then add pine nuts and cashew, toasting 1-2 minutes more.
Add mushrooms to the flat top grill or outdoor grill, stem side down. Cook for 3-5 minutes
Using the same bowl earlier from the oiled breadcrumbs, mixed together toasted crumb mixture, parmesan cheese, 1 teaspoon garlic grated on a rasp style grater, 1-2 tablespoons fresh lemon juice, and 1 1/2 cups chopped basil leaves.
Turn the mushrooms over on the grill, facing the stem side up. Using a small spoon, fill stem side with the breadcrumb mixture.
Meanwhile, slice six English muffins and place across a half sheet pan, cut side facing up. Lightly brush each of the 12 halves with olive oil. Place English muffins in the oven, under the broiler for 1-2 minutes, or until browned and crisp. Once toasted, place the sheet pan on a cooling rack. Repeat as necessary until all are toasted.
Continue grilling mushrooms 2-3 minutes more, until stuffing settles, then add mozzarella cheese slices over top to melt. Optionally, transfer mushrooms to a half sheet pan, after adding cheese slices over each mushroom, then place under the broiler for one minute for spotty browned cheese.
Serve each mushroom on an English muffin, topped with slices of tomato and fresh basil leaves. Add an additional drizzle of olive oil and flaked salt. Enjoy!
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