YaYa’s Puddle ‘shrooms with Hot Buttered Tomato & Cheese

Whenever you find yourself on the side of the majority, it’s time to pause and reflect.
~ Mark Twain ~Portobello3and so it starts out as…Portobello 2and ends up as…

Today brought the free from the knee scooter excitement and while that short-lived feeling has passed I must adjust to a hobbling lifestyle.  So while I move really slowly to begin with and when on a roll, I max out at about 15 minutes duration before I need to get off the feet, but eventually I finish what I start.  Dinner!

‘shrooms…not the prettiest dish, but the tasty cheesy, buttery, tomatoey filling on the Portobello more than makes up for the picture.  And mushroom collapsed more than the other.

During the summer or whenever there are some fantastic heirloom tomatoes in the markets, I often go to a simple brown butter tomato recipe that I love so tonight with the opportunity to make stuffed portobello mushrooms I adapted that recipe once again as a main component for the stuffed mushrooms.  I’ve made the mushrooms a few times with different stuffings, but for a quick dinner for myself I am adding extra cheese and several seasonings, who know might become a regular thing for as often as I see shrooms on sale.

Heat on high and cook for 3-5 minutes and set aside until time to brush the butter on the mushrooms:
Grape tomatoes 1 pint (for 4 mushrooms)
Oregano, sprinkles of
garlic-3 cloves, minced
3-4 tablespoons unsalted butter
2-3 tablespoons of EVOO
*splash of Asian fish sauce
3 cleaned Portobello mushrooms (gills removed)
basil, torn leaves to top stuffed mushrooms
pinches of sausage seasoning
Mozzarella, parmesan and Romano cheeses, as much of each as you like* I filled the mushroom cap with cheese, reserving some for the top.
Melt butter and oil in a pan.  Heat until the butter takes on a little color, toss in the tomatoes over med high heat cook until they start to pop, add minced garlic and fish sauce stir in and continue to cook for a couple of minutes (don’t let the garlic brown).  Remove from heat and cool slightly until ready to stuff the mushrooms.

Brush the mushrooms inside and out with the pan garlic butter and oil.  Stuff the mushroom and yes it will collapse while cooking, but who cares, scoop the mushroom onto a plate.  Make a great salad and serve with a good wine!
2 mushrooms serves 4 for an appetizer with crostini or flatbread or in my house, just exclude Michael.

Prop up the mushrooms on the baking sheet with a baking rack, individual metal biscuit cutters, or foil ring coils.