Porcini Mushroom Antipasto
Cuisine: Italian
A generous pinch of ground red pepper may be added to the stuffing. The mushrooms may be served at room temperature. The stuffed mushrooms may be covered with plastic wrap and refrigerated for 24 hours before baking.
  • ½ ounce dried porcini mushrooms
  • ¾ cup dry white wine
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 2 large cloves garlic, minced
  • 1 plum tomato, minced
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon each salt and ground black pepper
  • 2 cups soft bread crumbs the size of peas
  • 2 tablespoons minced flat-leaf parsley
  • 36 baby portobello mushrooms (about 1½ pounds)
  • 2 tablespoons (1/2 ounce) grated Parmesan cheese
  1. Place the porcini and wine in a microwaveable glass measuring cup. Cover with plastic wrap, leaving a vent. Microwave for 2 minutes or until bubbling. Set aside for 10 minutes or until softened.
  2. Drain the porcini through a fine sieve lined with a coffee filter. Save the liquid. Rinse the porcini and chop.
  3. Coat a large baking sheet with no-stick spray.
  4. Heat the oil in a small skillet over medium heat. Add the onion and garlic. Sauté for 5 minutes or until softened. Add the tomato, rosemary, salt, pepper, the reserved porcini and porcini liquid. Increase the heat to medium high. Cook for about 3 minutes or until the mixture no longer smells of alcohol. Stir in the bread crumbs and parsley.
  5. Preheat the oven broiler. Remove the stems carefully from the mushroom caps. Reserve the stems for another recipe. With a small spoon, place a dollop of stuffing in the cradle of each cap. Press lightly to ahere. Place on the prepared pan, stuffing side up. Sprinkle the tops with Parmesan.
  6. Broil 6 inches from the heat source for about 5 minutes or until hot and browned.
Recipe by Simple Italy at https://www.simpleitaly.com/porcini-mushroom-antipasto/