Stuffed Portabello Mushrooms with Sweet Corn... - BBQ Central

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Old 09-23-2005, 01:01 PM   #1
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Stuffed Portabello Mushrooms with Sweet Corn...

Stuffed Portabello Mushrooms with Sweet Corn, Peppers, and Fontina Cheese
From Weber's Recipe of the Week



Stuffing

1 red bell pepper
Extra virgin olive oil
2 ears sweet corn, husked
2 teaspoons minced garlic
1/3 cup minced shallot
1 jalapeño chile, stemmed, seeded, minced
2 teaspoons sherry vinegar
1 cup coarsely grated fontina or Monterey Jack cheese
1/2 teaspoon kosher salt
1/2 teaspoon Tabasco® Green Pepper Sauce
2 tablespoons finely chopped fresh Italian parsley
Chopped ham, prosciutto or sun-dried tomato pieces, if desired



6 portabello mushrooms, about 4 inches diameter
Kosher salt
Freshly ground black pepper



To make the stuffing: Cut the red pepper in half; remove the stem and seeds. Flatten each half of pepper with your hand. Lightly brush or spray the corn and the peppers with oil. Grill the corn over Direct Medium heat until lightly browned in spots, 10 to 12 minutes, turning every 2 to 3 minutes. Grill the peppers over Direct Medium heat, skin side down, until the skins are charred, 6 to 8 minutes, without turning. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, and then peel the skin. Allow the corn to rest for 5 minutes until cool enough to handle. With a sharp knife cut off the corn kernels, place in a medium bowl, and reserve. Dice the red pepper into 1/4-inch pieces and add to the bowl with the corn.

In a small skillet over medium heat, warm 1 tablespoon olive oil and sauté the garlic, shallot, and jalapeño until the shallot has softened, 2 to 3 minutes. Stir in the vinegar and cook 1 more minute. Allow the mixture to cool for 2 to 3 minutes before adding to the bowl with the corn. Stir to combine. Add the cheese, salt, Tabasco, and parsley, and ham, prosciutto, or sun-dried tomato pieces, if desired. Mix well.

Twist out the mushroom stems and discard. With a small spoon scrape out the black gills and discard. Generously brush or spray both sides of the mushroom caps with olive oil and season with salt and pepper to taste. Grill over Direct Medium heat until the mushrooms have softened, 6 to 8 minutes, turning once. Remove from the grill and spoon the corn stuffing into the mushroom caps, rounding slightly. Return the mushroom caps to the grill, stuffed side up, and grill over Direct Medium heat until the stuffing is heated through and the cheese is starting to melt, 3 to 4 minutes. Serve warm.

Makes 6 servings
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