Mushrooms
Marinated Portobello Mushrooms
2 portobello mushrooms, stemmed and wiped clean
1/2 cup balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon dried rosemary
1 teaspoon minced garlic
2 slices (1 ounce each) provolone cheese
Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a glass baking dish with cooking spray. Place the mushrooms in the dish, stemless (gill) side up.
In a small bowl, whisk together the vinegar, brown sugar, rosemary and garlic. Pour the mixture over the mushrooms. Set aside for 5 to 10 minutes to marinate.
Broil (grill) the mushrooms, turning once, until they're tender, about 4 minutes on each side. Place a cheese slice on each mushroom and continue to broil (grill) until the cheese melts. Transfer to individual plates and serve immediately.
Stuffed Shiitake Mushrooms
1/4 cup chopped green onions
3 tablespoons dry-roasted peanuts
1 tablespoon grated peeled fresh ginger
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
2 teaspoons cornstarch
1 teaspoon dark sesame oil
1/2 teaspoon curry powder
2 garlic cloves, minced
6 ounces large shrimp, peeled, deveined, and chopped
4 ounces ground chicken
16 medium shiitake mushroom caps
4 cups water
1 1/3 cups thinly sliced English cucumber
1 1/3 cups thinly sliced carrot
Combine the first 11 ingredients in a food processor; process until mixture forms a paste. Spoon about 1 1/2 tablespoons mixture evenly into each mushroom cap. Arrange mushrooms in a 10-inch pie plate.
Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 6 minutes or until filling is done. Wearing oven mitts, carefully remove pie plate from wok.
Arrange 1/3 cup cucumber and 1/3 cup carrot around edge of each of 4 plates; arrange 4 stuffed mushrooms in center of each plate.