Trout Stuffed Portobello Mushrooms
The mighty fish! How many times have you heard that you should eat less red meat and more fish? Well I have to agree. It’s so easy to eat the proteins we’re comfortable cooking but sometimes it’s fun to think outside the box and cook outside your comfort zone! 🙂
When I tell people to eat more fish they often say they like fish but don’t know how to cook it. Truthfully it’s a lot simpler than you think. This recipe isn’t hard even though it reads like it has a lot of ingredients and steps. When I started to develop a recipe for this weeks blog I kept going back to crab cakes. Or at least a trout version of them and that’s exactly what this recipe is. Instead of doing the cakes in the typical way I wanted to turn it into a more hearty meal. By stuffing them into a large Portobello mushroom you add a much more filling element to the dish. It could be served on its own as a first course or served on top of a fabulous mix of greens and made into a healthy main course.
You’ll notice in the recipe that I say to scrape out the mushroom scales on the inside. That’s my personal preference as I sometimes find it makes the mushroom a little bitter and the juice very dark. which isn’t very appealing to me. But hey, that’s me…you do what you want. Food is meant to be to preference! Some chefs might tell you otherwise but in most cases with food there really isn’t a steadfast right and wrong way of doing things! Experiment, experiment, experiment and be prepared for failure. Even the best chefs in the world have bad days and bad ideas!
I remember going to one of our city’s finest and most innovative restaurants many years back with an open mind and hungry belly and ordering the 9 course tasting menu. It was Valentine’s night actually and not usually a night I like to eat in restaurants to be honest. But this one year we decided to go out. Well the meal was mostly indescribably amazing with the exception of this one course that I won’t describe but felt compelled to send back. It was replaced with three leaves of baby spinach and balsamic glaze. LMAO…guess Chef wasn’t very pleased with me. Anyhow, as I looked around I noticed no one was eating this particular curse. Bad idea gone wrong….even for this famous chef who I have to say is one of my culinary idols!
I have since eaten in his restaurants dozens of times and never had a complaint since. I have met him numerous times and have even discussed this particular event with him. 🙂 He too would admit defeat a time or two!
- 2-8oz Blue Goose Organic Trout fillet
- 4 large Portobello mushrooms
- 2 garlic cloves
- 1 red pepper, roasted and chopped
- 2 tablespoons cilantro, chopped
- 2 handfuls arugula
- 2 tablespoons Worcestershire
- 1-2 tablespoons tabasco
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons onion or shallot, chopped
- Salt and pepper
- Olive oil
- 2 tablespoons mayonnaise
- ¼ cup panko crumbs
- ½ cup crumbled goat’s cheese
- Mixed greens if desired
- 3 tablespoons chopped onion or shallot
- ¾ cup olive oil
- 3 garlic cloves
- 1 cup loose parsley
- ¼ cup cilantro
- Salt and pepper
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- Pinch red pepper flakes
- Set oven to 400 degrees.
- Sprinkle trout with salt and pepper. Heat a sauté pan to medium high and add 2 tablespoons olive oil. Cook trout until just opaque; approx. 5 min per side. Discard skin. Break fish apart into large flakes. Cool.
- Remove stems from Portobello’s and scrap out the dark scales surrounding the inside of the mushrooms. Drizzle with olive oil and sprinkle the insides with salt and pepper to taste. Set aside.
- Chop the stems, onion and garlic cloves and on medium heat sauté till soft. Add roasted pepper, cilantro, arugula, Worcestershire, Dijon and tabasco. Cool.
- Once cool add mayonnaise and stuff mushroom caps. Divide panko crumbs between each mushroom by sprinkling over the top. Bake for 20 min at 400 degrees.
- While mushrooms are cooking place all chimichurri ingredients in blender and pulse until chopped but not pureed.
- Once mushrooms are cooked, plate and garnish with chimichurri sauce and crumbled goat’s cheese. Serve immediately.