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Mains, Sides, Vegetarian

Parsley-and garlic-stuffed portobello mushrooms

Parsley-and garlic-stuffed portobello mushrooms
Gina Ferazzi / Los Angeles Times

Questions figure prominently in Judaism, especially during Passover. The festive meal — the Seder — revolves around the inquiry: Why is this night different from all other nights? The answer is delivered via four questions, which tell the story of ... Read more

Total time: About 40 minutes | Serves 6
  • About 1 cup extra-virgin olive oil, divided (more if desired)
  • 1 cup finely chopped onion (from about 1 onion)
  • ½ tablespoon minced garlic (about 2 large cloves)
  • 1 cup matzo meal
  • ¼ cup finely chopped Italian parsley
  • ¼ cup dry white wine
  • Salt and freshly ground black pepper to taste
  • 6 large portobello mushrooms

Step 1Heat oven to 350 degrees. Line a large baking pan or rimmed cookie sheet with parchment paper.

Step 2In a nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes. Add the garlic and cook just until the garlic is aromatic, about 1 minute. Remove from heat and place the onions and garlic in a bowl. Stir in the matzo meal, parsley, wine, 2 tablespoons olive oil, 1 teaspoon salt and several grinds of pepper, or to taste.

Step 3Clean the mushrooms with a soft brush or a damp paper towel. Remove the stems with a paring knife. Use a spoon to scrape out the gills. Rub the mushrooms generously with olive oil (the mushrooms will soak up about 1/2 cup of oil), inside and out. Set the mushrooms on the baking pan.

Step 4With a spoon, fill the mushrooms with equal amounts of stuffing. Drizzle the remaining 4 tablespoons or so olive oil evenly over the filled mushrooms.

Step 5Bake for 30 minutes, or until golden brown. If desired, drizzle over a little more oil before serving. Serve warm.

Note: Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer.

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