Ease of Preparation: Medium
Yield: 4
Ingredients:
- 4 (5-inch) large or 6 (4-inch) medium portobello mushrooms
- 3 tablespoons olive oil, divided
- Salt and pepper
- 2 cloves garlic
- 1 cup (240 ml) whole blanched almonds
- 1 large egg, beaten
- 4 ounces (113 g) mozzarella cheese
- ½ ounce (14 g) parmesan cheese
- Lemon, grated zest and juice
- 1 small bunch chives
Method:
Arrange a rack in the top third of the oven and heat the oven to 400 F (220 C). Line a rimmed baking sheet with parchment paper.
Remove the stems from 4 large or 6 medium portobello mushrooms. Use a spoon to gently scrape out and discard the mushroom gills.
Brush the mushrooms all over with 2 tablespoons of the olive oil, then season with slat and pepper.
Place the mushrooms on the baking sheet stem side down. Roast until soft, 10 -12 minutes.
Meanwhile, make the filling.
In a small food processor, combine the garlic and almonds and pulse to a coarse meal.
Transfer to a mixing bowl and fold in the egg.
Grate and add the cheeses.
Finely chop chives and add, reserving a bit for garnish.
Add the lemon and the remaining olive oil. Stir until evenly combined and moistened.
When the mushrooms are ready, flip and use paper towels to blot dry if the mushrooms are very wet.
Stuff the mushrooms with the filling.
Roast until the mushrooms are tender and the filling is browned in spots, 10-15 minutes.
Garnish with the reserved chives.
