by Eva on July 16, 2013
Do you remember this situation? You are on a farmers market and you discover the most beautiful and freshest portobello mushrooms you have ever seen. Well maybe not, but for sure you had been intrigued by a fascinating and/or unknown food before. I believe this is what enjoying food is all about. If you don’t go out there and buy what looks good to you, even if it is out of your comfort zone, you stick to spaghetti Napoli for dinner and chocolate for dessert for the rest of your life (actually that doesn’t sound that bad).
A dark zone for me is still fennel, I had never been a fan of it, but I love Eva’s recipe and I am going to try it and maybe I really like fennel now. The thing about goat cheese is a similar to the fennel situation, my mum never incorporate it in her cooking and growing up I learned from her, goat cheese is ugh and tastes like goats smell, she still tells me that… Years later, against all odds, goat cheese is now a stable in my refrigerator and I use it whenever I can. How does a tartine with goat cheese, roasted figs and honey sound to you? See I am right.
I got distracted. Back to the Portobello mushrooms. Are you still with me? They looked at me, it was love at first sight and I brought them home. Bad luck I forgot to bring some ingredients for the stuffing with me. Good luck I had to improvise and found a very classic combination of goodies: you can’t go wrong with salmon, dill, capers and goat cheese . It turned out divine and worth sharing with you. I believe they would be great for BBQ too. Mr. F refused to turn on the grill. He blamed the rain. I understood. Enjoy!
salmon and goat cheese stuffed portobellos
- 2 fresh portobello mushrooms
- 1 garlic glove
- 140 g/ 5 oz. chèvre / goat cheese
- 120 g/ 4.2 oz. smoked salmon
- 15 g / 0.5 oz. capers (non-pareil)
- 3 spears of dill, more for decoration
- a slug of milk (or two)
- freshly ground black pepper, salt (maybe not)
- Preheat your oven to 200 C / 400 F and line a rimmed baking sheet with parchment paper.
- Clean portobellos, remove stems and scrape out dark gills. Set cap side down on your prepared baking sheet.
- Add garlic and goat cheese to your food processor and pulse 6 times.
- Add salmon, capers, dill and milk and continue pulsing until coarsely chopped. You might need more milk to make this easily spreadable.
- Taste and season with pepper and salt but I doubt you need any salt at all. Stir with a spoon to make sure everything is well cooperated.
- Fill into portobello capes and bake for 20 to 25 minutes.
- Sprinkle with some chopped dill and serve hot.
No food processor? No problem, mince the garlic and chop the salmon, capers and dill with a knife, stir well.
Leftovers: dice everything, add more mushrooms or tomatoes (if you like) and stir fry with pasta. Heat leftovers and put them on a toasted sandwich.
I am going to add grated lemon zest next time.
If you are not that into goat cheese swap with cream cheese. And if you don’t have smoked salmon on hand, graved salmon would be nice.
Preparation time: 10 minute(s)
Cooking time: 20-25
Number of servings (yield): 2