I learned a lot converting some of the bigger dishes in Canvas & Cuisine to party appetizers! In redesigning some of my recipes, I ended up producing classic standbys that I – a self-described EXTREME party planner – haven’t tasted in a while. What FUN!
One of the most popular dishes in the book (according to my recipe testers) is Grilled Portobello Mushrooms with Sun-Dried Tomatoes, Pancetta and Toasted Breadcrumbs. This dish proved to be a great example of what you can do with a recipe. You can make it your own.
I created the dish as a mostly veggie entrée, featuring meaty grilled mushrooms with a buttery wine sauce over the top. Through my recipe testers, it evolved into a spicy stuffed mushroom, with a crunchy topping of crisp ham and breadcrumbs.
This is one of those dishes a dinner host can easily convert from a first course or veggie main to a simple, satisfying appetizer. By stuffing smaller mushrooms with just a bit of the sun-dried sauce, and sprinkling the toasted topping over the top, they become bite sized delicious versions of the original dish.
I thought I’d share this one with you in advance of the event…. Just in case you are in the neighborhood. If you wanna get a book shipped ASAP, click here and order your copy today!
Grilled Portobello Mushrooms
with Sun Dried Tomato Breadcrumbs
Serves 4
30 Minute Cuisine
1 cup Panko Breadcrumbs
2 tablespoons butter, melted plus 2 more for sauce
½ cup julienned sun dried tomatoes in oil
4 large garlic cloves, minced, about 2 tablespoons
¼ cup Marsala wine
Juice of ½ medium lemon, about 2 tablespoons
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
8 Portobello mushrooms, stem and gills removed
2 tablespoons olive oil
Preheat the oven to 350°. Mix the bread crumbs with the melted butter in a small bowl. Pour onto a baking sheet. Bake the buttered crumbs until they begin to crisp, about 5 to 7 minutes. Remove and set aside.
Heat the sun dried tomatoes and the oil in a skillet over medium heat. Add the garlic and cook for 1 minute. Pour in the wine and simmer until most of the wine has disappeared, about 3 to 5 minutes. Pour in the lemon juice. Season with salt and crushed red pepper. Turn off the heat and swirl in 2 tablespoons of butter. Stir in the parsley.
Heat a grill pan on high heat. Brush the mushrooms with olive oil on both sides. Season with salt and pepper. Grill the mushrooms, turning once, until just beginning to soften, about 5 minutes total. Transfer the mushrooms to a platter, cap side down. Divide the breadcrumbs into the mushrooms. Drizzle the sundried tomato sauce over the crumbs.