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Bobby Flay prepares wild-rice-stuffed grilled portobello mushrooms.
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So, to continue our Thanksgiving feast outdoor style, we’re going to make some stuffed portabello mushrooms. But first, what we need to do is actually get the mushrooms on the grill.
So, we’re going to just put a little oil on top of the mushrooms and also, if you’ll notice, if you look at the mushrooms, I mean they’re pretty thick and dense. So basically, you want to put some oil right in to the ribs of the mushrooms and it absorbs all that nice oil.
Put a little salt and pepper. Let’s get the mushrooms on the grill. So put the mushrooms on the cap-side down to start them. We’ll let it be nice and tender all the way through. We want to retain their shape so that we can stuff them with the wild rice that will actually hold on to it.
We can actually start to make our mixture for the mushroom caps. So, we have some cooked wild rice and the thing about wild rice is that you really want to cook it almost to the point where it’s actually overcooked. You want it to actually flour so you’re still going to get that nutty flavor but you want it to be nice and tender.
Through this, we’re going to add some herbs. We have some parsley. We have some rosemary and a little bit of fresh thyme. And these herbs are very strong so we actually want to chop this up fairly fine. Put a little salt and pepper. I was going to stir in some onions and some garlic that we’ve cooked and this is actually going to be the stuffing or the filling for the wild mushrooms.
So, check this out. Now that’s grilling. We’re also going to take some blanched almonds and just toast them in a dry pan. No oil or anything just to bring out their natural oils and give them obviously a nice toasted flavor and then we’ll use that to garnish on top of the mushrooms with the wild rice. It gives it a nice tangle feel.
So, we have our mushrooms and we have our wild rice. We’re going to stuff the wild rice in to the mushrooms. But first, we’re going to make vinaigrette to go on top of this. It just gives it a little more moisture and just a little bit more flavor. So we’re going to start with some red onions, some roasted garlic. We’re going to take a little bit of Dijon mustard and some Piquillo peppers.
Now, this piquillo peppers are Spanish peppers and the great thing about them is that you can’t even get them fresh. You can only get them in cans packed in good Spanish olive oil and they come roasted, peeled and seeded. So basically, they are just ready to use, some salt and pepper and staying along the Spanish theme, a little sherry vinegar. Put just a touch of honey. Give it a taste. That should be good.
Now, what we’re going to do is we’re actually going to stuff the mushrooms now with the wild rice filling but just don’t overdo it. I mean, really. Let the mushroom shine. Plus, we’re going to put a little bit of our Piquillo red pepper vinegar right there on top. So, it’s going to be nice, light, but incredibly flavorful outdoor Thanksgiving.