Portobello Stuffing for Roast Turkey

• 1 large portobello mushroom, stem removed

• 5 endive leaves
• Extra virgin olive oil to coat mushroom and endive
• Minced garlic to coat mushroom and endive
• 2 tablespoons butter - divided use
• 1/2 cup walnuts
• Salt and freshly milled pepper to taste
• 1/4 cup diced onion
• 1/3 cup diced red bell pepper
• 1/3 cup diced yellow bell pepper
• 1/3 cup  diced green bell pepper
• 1 tablespoon minced rosemary
• 1/4 teaspoon minced garlic
• 1/2 cup cooked wild rice
• 1/2 cup plain bread crumbs
• 2  tablespoons chicken broth

Method Coat mushroom and endive leaves with olive oil and garlic. Grill over medium high heat until mushroom texture is that of a medium-rare steak (2 to 3 minutes per side) and endive is brown on edges. Remove from grill and allow to cool. In a saute pan, toast walnuts in 1 tablespoon of the butter, season   salt, remove and allow to drain and cool on paper towel. In same pan over medium-high heat add remaining butter, when melted add onion, peppers, salt and pepper, rosemary and garlic. Allow this to sweat, do not brown. Dice mushroom and endive and add to mixture. Coarsely crush walnuts and add to mixture. Mix well. Add wild rice and mix. Add bread crumbs; mix. Add broth to help bind it. Makes 4 to 6 servings. Contributor: pat ciesla       more bread recipes         more thanksgiving (& Christmas)  recipes

Happy Holiday!

top of page