Portobello mushrooms were on sale at New Seasons this week – priced the same as Criminis. Why they aren’t always the same price is a mystery since they are the same mushroom just a few days older. Nonetheless, I took advantage of the sale price and bought two Portobellos.
But let’s take care of the salad first since I made it in the morning so it could soak up the vinegar and dill flavor all day. Using the mandoline, I sliced 1/2 of a red onion, 1 Roma tomato and 1/2 of a large cucumber into thin slices and layered in a plastic storage container. I tossed in 1 tsp of dried dill weed, some salt and pepper and 1 TBSP of olive oil and 1.5 TBSP of vinegar. I put the lid on and shook it all up and set in the fridge to marinate all day. This makes 4 servings of the salad.
I heated the oven to 400° F.
To prep, I minced two cloves of garlic and sliced 1/2 of a sweet onion in thin slices on the mandoline.
With the mushrooms, first I washed them and scrubbed with a mushroom brush. I then cut off the stems. I diced the stems up and put them in a container to use for an omelet tomorrow morning. Using a spoon I scraped out the gills (they are edible but use the space I need for the stuffing). I rubbed a couple drops of olive oil on the top of the caps and put them top down in a baking pan.
In a bowl I put 6 oz of ground turkey, 1 tsp of ground sage, 1/2 tsp of ground nutmeg, 1 TBSP dried parsleyand1/4 tsp of dry mustard and mixed them together thoroughly. I then spread half on the bottom of each mushroom cap.
I put them in the oven to bake for about 20 minutes.
I then put 1 TBSP of olive oil in a saute pan and sauteed the onions and garlic until the onions turned golden brown. I added 1 tsp of Worcestershire sauce and the juice of 1 lemon and let cook for an additional 2 minutes.
I removed the mushrooms from the oven and layered the onions on top. I then shredded about 1 oz of Parmesan on each mushroom and put back in the oven for about 10 minutes. Right at the end, I switched the oven to broil just until the cheese browned nicely.
The stuffed mushrooms had that hearty umame flavor that is so satisfying and the bit of tang from the Worcestershire and lemon was a perfect balance to the earthiness of the mushrooms. The light salad was a good complement to a hearty entree. If served with rice or pasta, I would serve one per person, but with just salad, two makes a meal.