Roof Restaurant recipe for Stuffed Portobello Mushrooms

Saw this today and it looked really good. the link to the video is at the bottom.

April 19th, 2011 @ 6:40am

By ksl.com

SALT LAKE CITY -- The old Hotel Utah, now known as the Joseph Smith Memorial Building, is marking its 100th anniversary. To celebrate, some of the best chefs there are sharing some secret recipes.

Chef Don Sanchez from the Roof Restaurant cooks up some Stuffed Portobello Mushrooms.

Stuffed Portobello Mushrooms

Ingredients:

1/2 c. diced red onion
1 clove garlic, minced
1/4 c. unsalted butter
1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. diced eggplant
1/4 c. diced Roma tomatoes
1/4 c. tomato puree
Salt & pepper to taste
6 Portobello mushrooms
2 Tbsp. olive oil
1/4 c. Asiago cheese

Directions:

Sauté onion and garlic in the butter until onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but don't let it cook too long. Add the Roma tomatoes and the tomato puree. Adjust the flavor with salt and pepper. Remove from heat and set aside.

Remove the stem and ribs from the Portobello mushrooms and lightly brush with olive oil. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with Asiago cheese. Bake in a 350 degree oven for 12-15 minutes or until the cheese become golden brown.

This dish is best served with a zesty marinara sauce.

http://www.ksl.com/?nid=148&sid=15206785

Portabello Mushroom with Crab and Asparagus - Kerilee

4 large 5” portabello mushrooms

20 stalks of asparagus

12 cup sour cream

4 slices provolone cheese

1/2 cup crab meat (about 2 crab legs.  I like the real stuff imitation and canned didn’t taste the same.)

olive oil

salt and pepper to taste

Remove stems from mushrooms and dice into small pieces. Wash trim off woody ends of asparagus.  Take 8 spears and chop into 1” pieces.  Sauté  the diced mushrooms and asparagus over medium heat in about 1 tsp olive oil.  I like mine to be a little crisp still not mushy. Cook the rest of the asparagus to your liking.  Set aside.

Cook mushroom caps in olive oil until soft. About 1 minute on each side.

When done put mushroom on cookie sheet with the bottom up. 

Turn on oven and set to broil.

Spread 1 TBS sour cream on each mushroom top.  Stick under broiler until hot and bubbly.  The sour cream will begin to set slightly.

Leave the mushrooms on the cookie sheet.  Top each mushroom with diced asparagus and  mushrooms and 2 Tablespoons crab meat.  The crab adds a little flavor, but there isn’t a lot on it.  Finally, place a slice of provolone cheese on the very top.

Put back under broiler and when cheese is melted take out.  Serve with 4 slices of asparagus.

Serves 4

About 207 calories each including asparagus on the side