Cornbread Stuffing Mushrooms
We spooned savory cornbread stuffing into portobello mushroom caps for a dish that is as attractive as it is delicious.
8 large portobello mushroom caps
Salt and pepper
2 tablespoons unsalted butter
1 small yellow onion, chopped
1 medium leek, green and white parts, sliced
1 medium carrot, grated
1 celery rib, finely diced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 cups diced cornbread
Vegetable broth, as needed
Heat the oven to 350 degrees.
Arrange the mushrooms on a rimmed baking sheet, gill sides up. Sprinkle with salt and pepper, and roast for 15 minutes.
Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the onion and leek and sauté until tender, about 7 to 8 minutes. Add the carrot, celery, thyme and rosemary and cook until tender, about another 5 minutes. Remove the pan from the heat and gently fold in the cornbread.
When the mushrooms are done, pour any liquid that has collected on the rimmed baking sheet into the cornbread mixture. If the mixture is dry, sprinkle in a bit of vegetable broth. Gently mix. Spoon the mixture into the mushroom caps and return to the oven. Bake for 20 minutes, or until lightly browned on top. Makes 8 servings.
Per serving: 180 calories, 50 calories from fat (28 percent of total calories), 6 g fat (2.5 g saturated, 0 g trans fats), 25 mg cholesterol, 27 g carbohydrate, 3 g fiber, 3 g sugar, 5 g protein, 430 mg sodium.