{"id":62030,"date":"2021-08-31T15:27:37","date_gmt":"2021-08-31T19:27:37","guid":{"rendered":"https:\/\/www.oeno.ca\/non-classifiee\/champignons-portobello-farcis\/"},"modified":"2023-11-28T13:54:15","modified_gmt":"2023-11-28T18:54:15","slug":"champignons-portobello-farcis","status":"publish","type":"post","link":"https:\/\/www.oeno.ca\/en\/accords-mets-et-vins-en\/champignons-portobello-farcis\/","title":{"rendered":"STUFFED PORTOBELLO MUSHROOMS"},"content":{"rendered":"

Recipe by : Le Fit Cook<\/a><\/strong><\/span>
\nWine<\/span> pairing<\/span> : Ch\u00e2teau Puyfromage Francs C\u00f4tes de Bordeaux<\/a><\/strong><\/span>
\nOutput : 4 champignons farcis
\nPreparation time : 40 min
\nCooking time : 45 min<\/p>\n

Ingredients<\/h2>\n

Sauce<\/h4>\n
    \n
  • 1 small yellow onion, finely chopped<\/span>\u00a0<\/span><\/li>\n
  • 2 garlic cloves, minced<\/span>\u00a0<\/span><\/li>\n
  • 4 cups (1L) baby spinach<\/span>\u00a0<\/span><\/li>\n
  • Zest and juice of 1 lemon<\/span>\u00a0<\/span><\/li>\n
  • 1 package (115g) garlic & herb goat cheese<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

    Mushrooms and Stuffing<\/span><\/h4>\n
      \n
    • 4 portobello mushrooms<\/span>\u00a0<\/span><\/li>\n
    • \u00bd red bell pepper, chopped<\/span>\u00a0<\/span><\/li>\n
    • \u00bd yellow bell pepper, chopped<\/span>\u00a0<\/span><\/li>\n
    • 1 tablespoon (15 ml) fresh thyme, finely chopped<\/span>\u00a0<\/span><\/li>\n
    • 1 tablespoon (15 ml) fresh rosemary, finely chopped<\/span>\u00a0<\/span><\/li>\n
    • 200g AA round inside (or beef cut of your choice), diced into small cubes<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

      \"Recette<\/p>\n

      Steps<\/h2>\n
        \n
      1. Preheat the oven to 400 degrees.<\/span>\u00a0<\/span><\/li>\n
      2. In a medium frying pan coated with oil spray, add the chopped onion and garlic. Season with salt and pepper, and cook for 10 minutes, stirring occasionally.<\/span>\u00a0<\/span><\/li>\n
      3. Next, add the baby spinach and lemon zest to the pan. Continue cooking for an additional 5 minutes, allowing the contents to cool slightly.<\/span>\u00a0<\/span><\/li>\n
      4. Transfer the contents of the pan along with the goat cheese into a food processor. Blend until you achieve a smooth and creamy mixture. Set aside.<\/span>\u00a0<\/span><\/li>\n
      5. Using the same skillet over high heat and sprayed with oil, add the chopped red and yellow bell peppers, fresh rosemary, and thyme. Cook for 3 minutes, then add the diced beef. Continue cooking for another 2 minutes, seasoning with salt and pepper. Allow the mixture to cool and set aside.<\/span>\u00a0<\/span><\/li>\n
      6. In a large bowl, combine the cream sauce from the food processor with the contents of the skillet. Mix thoroughly.<\/span>\u00a0<\/span><\/li>\n
      7. Remove the stems from the portobello mushrooms and place them on a plate. Season with salt and pepper, then drizzle with oil to coat well. Place the mushrooms on a baking tray, caps facing upwards, and bake in the oven for 15 minutes.<\/span>\u00a0<\/span><\/li>\n
      8. After 15 minutes, remove the mushrooms from the oven, turn them over, and fill each cap with the stuffing mixture. Return to the oven for an additional 10 minutes until fully cooked and tender. <\/span>Enjoy your delicious stuffed mushrooms!<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

        Tip<\/h2>\n

        You can make this recipe in an Air Fryer! However, the cooking times will differ slightly. First, place the mushrooms in the oven at 400\u00b0 for 4 minutes. Once <\/span>they’re<\/span> topped, put them in the oven a second time for 3 minutes, and <\/span>you’re<\/span> done!<\/span><\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

        Recipe by : Le Fit Cook Wine pairing : Ch\u00e2teau Puyfromage Francs C\u00f4tes de Bordeaux Output : 4 champignons farcis Preparation time : 40 min Cooking time : 45 min Ingredients Sauce 1 small yellow onion, finely chopped\u00a0 2 garlic cloves, minced\u00a0 4 cups (1L) baby spinach\u00a0 Zest and juice of 1 lemon\u00a0 1 package […]<\/p>\n","protected":false},"author":2,"featured_media":59367,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wds_primary_category":1,"footnotes":""},"categories":[131],"tags":[132],"class_list":["post-62030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accords-mets-et-vins-en","tag-vin-rouge-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/comments?post=62030"}],"version-history":[{"count":0,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media\/59367"}],"wp:attachment":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media?parent=62030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/categories?post=62030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/tags?post=62030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}