worldwide recipes: broccoli-stuffed mushrooms

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BROCCOLI-STUFFED MUSHROOMS

Yield: 4 to 6 servings, depending on the context

Prep time: 50 minutes (20 minutes of work)

1 1/2 pounds broccoli

1 small onion (about 1/4 pound)

1 1/2 tablespoons olive oil

1/4 teaspoon salt (or more)

1 1/2 cups grated gruyere or emmenthaler cheese

(about 3/4 pound)

Black pepper to taste

4 portobello mushrooms (4-inch diameter); or 14-16

domestic mushrooms (2-inch diameter)

Shave the outer skins from the broccoli stalks with a good vegetable

peeler. Cut off the topmost florets, leaving a bit of stem, so you'll

have something to " plant, " and set aside. Cut the shaved stems and

the onion into chunks, place them in food processor, and process until

finely minced. You might have to do this in batches.

Heat 1/2 tbs oil in a medium-large skillet with an oven proof handle.

Add the broccoli florets and a pinch of salt. Stir-fry over medium

heat for just a few minutes, or until the florets are bright green and

tender-crisp. Transfer to a bowl, and set aside.

Without cleaning it, heat the skillet again. Add another 1/2 tbs oil,

the minced broccoli-onion mixture, and 1/4 tsp salt. Saute over

medium-high heat for 5 minutes, then transfer to a bowl and stir in 1

C of the grated cheese. Grind in some black pepper.

Remove and discard the mushroom stems, and peel the mushrooms, if

necessary. If you're using portobello mushrooms, scrape out the soft

insides of the mushroom cap with a spoon if desired. Divide the

filling evenly among the hollowed-out mushrooms, and arrange a tight

cluster of broccoli florets right in the top of each one. Meanwhile,

preheat the broiler.

Wipe out the skillet with a paper towel, and return it to the stove.

Turn the heat to medium, and add the remaining 1/2 tbs oil. Place the

filled mushrooms in the pan, cover, and cook undisturbed for about 10

to 15 minutes, or until the mushrooms are cooked through. Sprinkle

the remaining cheese over the tops, and place the entire skillet under

the broiler for 3 to 5 minutes, or until the cheese is thoroughly

melted and lightly browned. Serve hot, warm, or at room temperature.

~~

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