Funghi Portobello con Carciofi {Grilled Portobello w/sauteed Artichokes}
I’m not a vegetarian BUT I do enjoy SOME meatless meals. Especially now that the weather is getting warmer and we’re eating lighter. And let’s just hope that eating lighter is going to mean actually BEING lighter ; ) Now that would be a nice added bonus ; ) Just sayin. I picked up these ginormous Portobello’s the other day at the market {bonus they were on sale, happy dance} and knew I wanted to grill them. Something beautiful happens when you grill a Portobello. It becomes meaty and juicy and just mmmh. It’s pretty much the steak of the funghi world.
The artichoke hearts were so tender that they broke apart when I cut into mine. IF you preferred more of a stuffed Mushroom, you could blitz the sauteed artichokes with your immersion blender or run them through your food processor. I think these would even make a smashing burger ; )
Baci!
4 large Portabella mushrooms
12 artichoke hearts
2 tbsp unsalted butter
1 tbsp extra virgin olive oil {plus additional to brush mushrooms with}
2 garlic cloves – minced
1/4 cup dry white wine
1 tbsp flat leaf Italian Parsley – roughly chopped
12 spinach leaves
s/p
Parmigiano Reggiano – grated
What to do:
Brush the mushrooms with olive oil & season with salt & pepper. Heat a grill pan over medium – high heat. When pan is hot, add mushrooms and cook approx 3-5 mins per side. WHILE mushrooms are grilling, into a saute pan add butter and olive oil. When melted add the garlic and saute approx 1 min (do not allow garlic to brown) Add the artichoke hearts, parsley and stir gently. Add the wine and allow to reduce.
To plate: Place your mushrooms onto desired serving plate. Top each mushroom with approx 3 spinach leaves, 3 artichoke hearts. Continue until all mushrooms are assembled. Drizzle the sauce from the artichoke pan equally onto each mushroom & garnish with grated Parmigiano Reggiano.
Buon Appetito!
Those look like the best artichokes I’ve ever seen! Holy deliciousness.
Oh…my…GAWD. Two of my favorites, together at last. I think I’m in love!!!!!!
And hungry. Very hungry.
My jaw literally dropped when I saw this recipe. Mushrooms and artichokes make the world go ’round.
Did you know that you put together 2 of my favorite foods? Unfortunately, my boyfriend doesn’t like either mushrooms (any kid) or artichokes, but I need to make something like this for myself one of these nights. You pictures are beautiful and always make everything look delicious.
Oh my goodness…these look delicious!
Oh My!! I am in heaven
That is just to beautiful for words. My surfer doesn’t like mushrooms… oh well,more for me right?! Thanks so much for posting this, it’s going on my menu for the weekend.
Great presentation and wonderful preparation.
YUM!!! I have to do our weekly grocery shopping and just take a guess at what items are going on the list? Can’t wait to give this a try!
WOW – that looks delicious. I am a huge fan of Portabellas and artichokes.
Thank you for stopping by on my SITS Day.
Holly
504 Main
I can’t wait to recreate your recipe. YUM! Giving it a stumble now so I don’t lose this one:)
these look positively delicious!! Great presentation I do love both mushrooms and artichokes..
Quite the delicacy very well presented wonderful starter love it~
Lovely! I’ve been eating tons of artichoke hearts too and this is a great combination.
These really look wonderful! I also prepared a meatless dish tonight (shocking!). I am glad that we are all thinking lighter for the warmer months. I also wonder if lighter means thinner?! Thanks for the recipe!
This looks amazing! Thanks for sharing!
Looks good! I do meatless days as well. This looks like a good alternative.
This looks delicious! What a lovely presentation. This is definitely going on my “to try” list, I have never had artichokes and mushrooms together before. Thanks for sharing.
- Brittany
I have got to make these ASAP–I’m literally drooling sitting here reading this. Squirrel is going to do an extra enthusiastic mushroom dance for these!
Grilled portabellas are a thing of beauty. Pairing them with artichoke hearts is inspired.
Holy bejesus.
This is amazing. I’m stealing it. And eating it. If I could only eat my computer screen….
..hmm….
Looks so good, I am always looking for more portobello mushroom ideas, this is a great one, perfect for summer!
I’ve taken to substituting portabellos for meat in a lot of ways…now a dish with them hardly seems meatless anymore!
Now that my grill is calling me every night; add the ease of preparation and this is a perfect dish for warm weather.
Looks like another recipe to add to my “must try” list
Also, I gave you a blog award.
http://thebkeepsushonest.blogspot.com/2010/04/awards.html
I’ve been eying the Portabello mushrooms at the market for few days now thinking what to make with them. This is perfect.
I love that your garden is growing such delicious food!
I need to find me some of those big beautious mushrooms! These grilled portobellos look so good and so versatile in it’s placement in a meal.
Hi, Paula. Congrats on #1 with this enticing dish. Well done!
BTW, I am enjoying the precision scale I bought at your OpenSky shop with the gift card I one.
Thanks,
Dan
What a lovely dish… I just grilled some portobellos last week! Yum!
Pretty and tantalizing post as always, Paula. I want this for supper tonight!
lovely recipe! i like the combination of artichokes and portobellos.
This looks and sounds fantastic!! I am looking forward to trying it out very soon. Thanks for sharing!!
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