12 Aug Brie and Bulgar Stuffed Portobellos with Truffle Brioche Bread Crumbs (Vegetarian)
Brie, Bulgar & Arugula Stuffed Portobellos w/ Truffle Brioche Bread Crumbs
My love affair with mushrooms began begrudgingly. When I became a vegetarian five years ago I realized quickly I would be screwed if I continued to loathe fungi since they seem to be heavily involved in most substantial meat-free restaurant menu options. Most of my life I had only known the simple white button mushroom, and I had never been impressed, so I avoided all varieties at all costs (I actually remember asking a server to leave the truffle oil off of my pasta- the shame!). To broaden my palette and get past my stubborn streak, my amazingly pushy chef friend capitalized on my love of all fancy foods and started me with the most expensive mushrooms she could find (how could something that costs 29.99 a pound be terrible?). After a few farmers market buying trips resulting in the forced consumption of decadent morels, lobsters, hen of the woods, chanterelles, black trumpets (and more, oh my!) I was finally converted. Now, I can’t get enough and am always trying new ways to incorporate them into my daily dishes. This recipe combines my love of all things appetizer size, my soft spot for creamy French cheese, and the need for something healthy through some stuffing sandwiched between. When picking out your mushrooms, try to find the deepest ones, with the most “bowl” shaped look. You can also use small baby bellas or shitakes to make these bite sized, just cut out the initial roasting. To remove the gills, gently use the edge of a spoon to scrape them out (just like you would the hairy choke of an artichoke). Enjoy! Xo Stephanie
- 6 Small Portobello Mushrooms, stemmed and gills removed
- 3 Tablespoons Freshly Squeezed Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Thyme Leaves
- 1/2 Cup Cooked Bulgar Wheat
- 1 Packed Cup Wild Arugula
- ½ Cup Toasted Walnuts
- 8 Oz Double Cream Brie, Rind removed and sliced in ½ Inch slices
- Kosher or Sea Salt, to taste
- Truffle Salt (optional but delicious!)
- 1/4 Cup Truffle Brioche Bread Crumbs*
- Preheat oven to 425 degrees.
- Toss the portabellas in the lemon juice, 1/4 cup of olive oil, thyme, and pinch of kosher salt. Marinade for 15 minutes then transfer to the oven and roast in a baking dish for about 8 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling, briefly pulse the arugula, walnuts, pinch of salt, and 1 Tablespoon of mushroom pan juices in a food processor, leaving as a coarse mix. Stir in Bulgar.
- Fill each mushroom with 1-2 slices of brie (depending on mushroom size) then top with the stuffing mixture, then sprinkle each with truffle brioche crumbs. Return stuffed mushrooms to the oven and roast for about 5 to 6 minutes until the brie is melted and the breadcrumbs are golden. Sprinkle with Truffle Salt or Sea Salt (optional) and serve warm!
- *Combine 1 Tablespoon Truffle Oil, Pinch Salt, and ¼ Cup of Brioche Crumbs (Very lightly toast fresh brioche slices to dry out, cool, pulse in food processor to make crumbs. Do not use stale bread, it will only make your breadcrumbs taste stale).
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