This recipe called for portabella mushrooms.
I RECOMMEND PORTABELLASSS!
Repeat: I recommend portabellaaaaaaassssssssss!
These were good as good old button mushrooms, sure, but a big ol' wide portabella just gives you so much more room to stuff stuff!
I couldn't find any, though, and button mushrooms are much more "Super Bowl" then portabellas that would require a fork and knife. These little guys were just one-biters with a ton of flavor.
Stuffed mushrooms are one of my favorite foods, but stuffed with feta? yummmooooo. Between the sweet molasses balsamic marinade, the salty gooey feta, and the crispy thyme-y breadcrumb topping, these shrooms really are a party in your mouth.
I usually leave the shrooms naked in all their glory, but the molasses glaze had me intrigued. Basting and baking the mushrooms before stuffing takes them to a whole new level.
I toasted a couple slices of french bread to make my own bread crumbs, but Panko would probably be fine, too.
Definitely an idea to play around with.
Molasses Glazed Feta Stuffed Mushrooms
24 button mushrooms, cleaned and stemmed (or 6 portabella caps)
Marinade:
1 TBSP Balsamic Vinegar
1 TBSP Soy Sauce
1 TBSP Molasses
Salt and pepper
Filling:
2 TBSP Olive Oil
1/2 onion minced
1 clove garlic minced
3/4 cup good quality bread crumbs
1/2 tsp dried thyme
1/2 cup crumbled feta
1 TBSP dried parsley (I forgot this part but it would've made them prettier)
Instructions:
Place mushroom caps on a parchment lined baking sheet and bake at 350 F for 10-20 minutes to sweat out some of the moisture (so they won’t be rubbery).
Baste with the marinade and place in the oven for another five minutes. Remove from oven and baste again. Pop back in the oven for another 5 minutes.
Saute onion in oil until soft but not brown, adding garlic when the onion is just about ready. Add panko or bread crumbs and toss to coat. Add thyme, remove from heat and season with salt & pepper.
Sprinkle feta over mushroom caps, dividing it evenly among them.
With button mushrooms, carefully turn them upside down in bread crumbs and press firmly to ensure proper coating. With portabellas, simply scoop the breadcrumbs evenly over the mushrooms. Return caps to the oven, baking just long enough to warm through (about 10 minutes).
Sprinkle with parsley. Serve immediately.
(original recipe here)
now Mol, those are ones I will definitely try......so, how does honey, maple syrup and molaasses compare? all in the boiling proecessess??
ReplyDeleteMolasses comes from sugar cane. It differs from cane syrup in that it's from the second boil, and cane syrup is from the first.... all in the process of making sugar. Honey and maple syrup don't come from sugar cane! hahaha Larrrrrr! Bees make honey and maple syrup comes from a maple tree...
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