Roasted Mushroom Caps with Black Beluga
Lentil Caviar stuffing, spinach greens and Pepperade .
For the Mushrooms:
Yields 18
1 1/2 c. cooked black lentils (already cooked from Trader Joe’s)
2 tbsp. olive oil
Butter for sauté (Kerrygold)
3 medium shallot, finely chopped
3 cloves garlic, minced
2 1/2 C. chicken broth (as required)
3 med. carrots, finely chopped
3 stalk of celery heart finely chopped
2 croissants crumbed in processor
1 egg beaten
18 medium Portobello mushroom caps
Plus stems chopped
1/2 tsp. chopped fresh parsely
1/4 tsp. thyme
1/4 tsp. mace
1 tsp lemon juice
Cayenne pepper
Salt & pepper
Kerrygold cheddar cheese http://www.kerrygold.com/usa/product_cheddar.html
For the Pepperade:
2 red bell peppers, seeded and diced
2 red jalapeno, seeded and small dice (save the seeds)
¾ cup maple syrup
½ cup white wine vinegar
Cook ingredients in a small saucepan over medium heat until soft, then blend to create a brilliant red smooth sauce.
For the spinach greens:
wash and towel dry. Place in fridge to crisp. To serve, toss lightly with best olive oil, salt & pepper.
Directions:
Preheat oven to 350F. Clean mushrooms with a soft cloth and remove stems. Bring butter and broth to a boil, add the caps, turn off the heat and allow to soften while the rest of the prep is done.
Rinse & drain and separate the lentils and set aside. Process the croissants and put into a large bowl. Heat oil and butter in a sauté pan over medium heat. Add shallot, chopped mushroom stems, carrot and celery, next the thyme, garlic, mace, cayenne, salt and pepper. Next add about 1/2 cup of the broth from the stewing mushrooms for an intense flavor. Cook and stir about 6 minutes (until carrots are soft). Meanwhile add the lentils, a little at a time and mix thoroughly with the croissants. Next add the grated cheese to the bowl and blend with fingers. the bowl with the croissants. Add the sautéed ingredients and finally, the lemon juice, parsley, beaten egg and the warm chicken-mushroom broth. (enough to moisten well).
Place the mushrooms in a single layer and mound the stuffing high, Dot with each with Kerrygold butter. Sprinkle with grated Kerrygold cheddar and bake, uncovered, 20 minutes at 350F. Check after 15. Do not let the caps collapse. Serve hot from the oven.
To compose, place a mushroom cap (several if small) on a tiny bed of greens, surround with Pepperade.
They looks delicious ( I am singing as I am saying this!) Seriously DELICIOUS!
Posted by: Kankana | March 14, 2011 at 03:38 PM
these sound really good and look great too.
Posted by: Suzanne | March 13, 2011 at 08:13 PM
Very elegant and I'm sure very delicious. :)
Posted by: Frank | March 13, 2011 at 06:37 AM
A great opening for a dinner party!
Posted by: Elle (Bromography) | March 12, 2011 at 10:42 PM
These look like they wouldn't last very long around my house. Kerrygold is the bestest ever.
Posted by: Belinda @zomppa | March 12, 2011 at 08:09 AM
i really wanna eat all of this ... good stuff of food .
Posted by: Term Papers | May 05, 2010 at 03:11 AM
I would like get more information about Irish Accent cooking class...Second Course, Kerrygold Cheddar, Stuffed Mushrooms, is very interesting!
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I like stuffed mushrooms. Yours look fabulous. Thanks for sharig!
Posted by: turkishfoodandrecipes | April 30, 2009 at 01:40 PM
I love it, it looks delicious.
I love your blog too, glad to visit you.
Posted by: sabah | April 14, 2009 at 06:18 AM
Wow, these mushrooms look amazing!
Posted by: Sam | April 06, 2009 at 11:50 PM
I love it!!! It looks so delicious!!! MMMMMMM.... I can't wait to make them!!
Posted by: Sophie | April 02, 2009 at 11:18 AM
This sounds fantastic with the lentil stuffing!
Posted by: lisaiscooking | March 30, 2009 at 06:55 AM
This looks and sounds delicious! Thanks for your lovely comment on my blog. So glad to have discovered yours!
Posted by: Paris Parfait | March 30, 2009 at 02:55 AM
it looks fantastic!!
Posted by: simplyheaven | March 29, 2009 at 04:08 PM
I can't wait to have a reason to make these! They look totally scrumptious...
Posted by: Snooty Primadona | March 29, 2009 at 10:20 AM
These mushrooms look so delicious with Kerrygold cheddar! Yum!
Posted by: Natasha - 5 Star Foodie | March 29, 2009 at 05:38 AM