Stuffed Portobellos
Same as: Creminis
[Funghi Portobello Farci con Carne di Granchi]
The pileus or cap of the original wild species is a pale grey-brown in color, with broad, flat scales on a paler background and fading toward the margins.
Sirloin Stuffed Portobellos and Citrus-Mustard Dressed Greens

1 lb Ground Sirloin
1/4 cup olive oil
4 large portobello mushroom caps
Grill seasoning blend
   (Montreal Steak Seasoning, McCormick?)
2 tablespoons butter, plus 1 tablespoon
   cut into small dice
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 teaspoons hot sauce
3 slices white bread, toasted
1 cup beef stock
A handful chopped parsley leaves
1 bag, 8 ounces, mixed baby greens, any brand or variety

1 rounded tablespoon lemon curd, available near jams and jellies
2 tablespoons white wine vinegar
2 teaspoons Dijon style mustard
1/3 cup olive oil

Brown the Ground Sirloin
 >> Heat a grill pan or large nonstick skillet over medium to high heat. Pour olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Broil at 350 degrees or grill 10 minutes, until tender and season with grill seasoning blend.
 >> Preheat a medium skillet over medium to medium to high heat. Add remaining olive oil to pan, left from brushing mushroom caps, to skillet and combine with 2 tablespoons butter. Melt butter into oil and chopped vegetables, season with salt and paprika. Saute until vegetables are tender, about 7 minutes. Add hot sauce to vegetables. Mix Ground Sirloin into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add bread to veggies and moisten stuffing with beef stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
 >> Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to taste.
Serves 4
Italiano Portobellos

1 lb Ground Sirloin
•2 teaspoons olive oil
•5 medium portobello mushroom caps
•Salt and freshly ground black pepper
•2 tablespoons balsamic vinegar

•1 tablespoon olive oil
•3 cloves garlic, chopped
•1 small yellow skinned onion, chopped
•1 pound fresh spinach, coarsely chopped
•1 can artichoke hearts in water, drained well on paper towels (6 to 8 count or 15 ounces)
•Salt and freshly ground black pepper
•4 to 6 sprigs fresh thyme, chopped (about 2 tablespoons)
•3 slices Italian bread, toasted and chopped into small cubes
•1/2 cup beef stock
•1/4 cup grated Parmigiano Reggiano cheese (a handful)

Preheat the oven to 375°

 >> Brown and drain the Ground Sirloin
 >> Heat a large nonstick skillet over medium to high heat. Add a drizzle of olive oil and the portobello caps. Season the caps with salt and pepper to taste and cook for 3 minutes on each side.
 >> Add the balsamic vinegar to the pan and allow the vinegar to cook away as it coats the caps. Transfer the balsamic glazed caps to a cookie sheet.
 >> Return the pan to the stove and add olive oil, garlic and onion. Sauté the onions and garlic for 3 minutes. Add the ground Sirloin, add spinach to the pan and let it wilt.
 >> Coarsely chop the artichoke hearts and add to the spinach. Season the veggies with salt, pepper and thyme. Add the chopped toast and dampen stuffing with beef or vegetable stock. Combine the stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/3 of the filling.
 >> Set the mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into four pieces and transfer to a serving dish.
Serves 4
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