Makes 4 Large Stuffed Mushrooms
- 4 Large Portobello Mushrooms (3 inches or more in diameter)
- 6 small (1 inch) Portobello mushrooms if the above are already stemless
- 2 organic Bartlett pears
- 2 small red onions, chopped into chunks
- ½ cup walnuts, coarsely chopped
- Sea Salt
- Freshly ground pepper
- Balsamic Vinegar
- Grass Fed Butter
- Fresh Rosemary and Thyme
- Optional: Crumbled Goat Feta Cheese
1. Preheat the oven to 350 degrees.
2. Wash the Portobello mushrooms, remove the stems (to use in the stuffing) and pat them dry. Place the mushrooms in a baking dish. (If mushrooms were already stemless, purchase 6 small 1 inch baby Portobello mushrooms to be used in the stuffing).
3. Melt 2 Tablespoons of butter in a pan on low to medium heat. Pour a small amount of balsamic vinegar in a separate small dish or bowl. Using a kitchen brush, lightly brush the mushrooms first with balsamic vinegar and follow with a light brushing of melted butter. Place the baking dish with mushrooms in the oven for 5-7 minutes until the skin of the mushrooms begins to soften.
4. Use the remaining butter in the pan to sauté the red onion with a pinch of salt until lightly caramelized or browned.
5. Take the mushroom stems or 6 small Portobello’s and roughly chop them. Then wash, dry and roughly chop the pears including the skin. Add the chopped mushrooms and pears to the onions and sauté very lightly, just enough to soften them. Remove from the heat and add the walnuts, a pinch of sea salt, finely chopped rosemary and thyme.
6. Remove the mushrooms from the oven, spoon the mixture into the bowl of the mushroom so that the stuffing slightly overflows and then return them to the oven to bake for another 5-10 minutes until fragrant, the stuffing is soft, and the mushrooms are beginning to slightly shrivel. During the last few minutes, sprinkle with goat feta cheese if desired, baking until cheese is melted.