Most stuffed mushrooms are heavy on the breadcrumbs to hold everything together. This one uses my new favorite secret ingredient, cottage cheese. Yup, the lowly cottage cheese is a great binder, when whizzed in a food processor for a minute or two. It imparts a super creamy texture and blends well with feta and the bits of cooked mushroom. Add in flavor enhancers like caramelized onion, parsley, basil and Asiago cheese, and really, how can you not win!
These could be baby bella, AKA cremini's, but portabella are just easier, less to stuff. Definitely include something to mop up the extra sauciness of the stuffing. Pictured here is a cauliflower gratin. Either way, do not plan on leftovers.
Portabellas Stuffed with Herbs and Feta
(serves 2)
2 portabella mushrooms, stems chopped in dice
4 cremini or white mushrooms, cleaned and chopped in dice
1/2 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon dried thyme
1 tablespoon marsala wine
2 oz feta
1 cup cottage cheese
1/4 cup bread crumbs
1 tablespoon parsley, minced
1 tablespoon basil, minced
1/2 cup asiago, shredded
Preheat oven to 400 degrees. Heat a skillet over medium heat for 4-5 minutes. Add oil and butter and allow to melt. Add onion and garlic and cook for 2-3 minutes until soft. Add mushrooms and stir to coat, cooking over medium heat until the mushrooms release their juices. Once mushrooms begin to stick to pan, deglaze the pan with the marsala wine and add the thyme. Season with salt and pepper and turn off heat.
In a food processor, pure the feta and cottage cheese and scrape into a bowl. Mix in bread crumbs, herbs and asiago and add in mushroom mixture. Scoop filling into portabella caps and bake for 20-25 minutes until heated through. Serve immediately.
Hugs!
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