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Thursday, September 8, 2011

Stuffed Portobellos with Prosciutto-wrapped fresh Asparagus

• 2 Portobello mushrooms
• 1 T plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
• 6 oz. ground lamb
• 2 oz. Mexican chorizo
• 1/3 cup combined finely chopped onion & bell pepper
• 2 t minced garlic
• 1/3 cup combined bread crumbs & grated Parmesan cheese
• 1/4 cup minced fresh cilantro
• 1/2 t BBQ rub
• 1 egg, lightly beaten
• Balsamic vinegar, for drizzling

• 1 lb. fresh asparagus
• 1 Portobello, stemmed, gilled and cut into strips
• 2 slices thin Prosciutto de Parma
• kosher salt & fresh ground pepper

Preheat the oven to 400 degrees F. Prepare the Portobello mushrooms by removing the stem and then gently scraping out the brown gills. Clean and finely mince stem; discard gill material. Rub each Portobello mushroom down with a bit of olive oil.

Lightly salt and pepper the lamb and cook in a small skillet until just browned. Remove to a bowl. Next, cook the chorizo until just cooked, say 4-5 minutes. Add the lamb back in, as well as the onion, bell pepper, garlic, and mushroom stems and cook until softened, about 3 minutes. Remove from heat.

Transfer sausage-vegetable mixture to the bowl of a food processor. Add half of the breadcrumb/ cheese mixture, 1/2 the cilantro, the rub, and the remaining olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture back to your bowl, add the egg, and stir until well combined.

Divide the filling among the mushroom with 1/2 for each mushroom. Place the filled mushrooms on a baking sheet.. Divide the bread crumb/ cheese mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly.

While the above is cooling, snap the asparagus to length and cook along with mushroom strips on a plate in microwave for 45 seconds. Remove to counter, divide into 2 portions. Fold each slice of Prosciutto in half lengthwise. Wrap each bundle of asparagus and mushrooom strips in one slice of Prosciutto, season with salt and pepper, and place in a lightly oiled skillet over medium heat. As you see the edges of the Prosciutto start to turn, flup the asparagus bundles carefully to cook the other side. This may only take like 2 minutes per side.

Remove the asparagus to your plates, then add the stuffed mushrooms tot he plates. Garnish them with remaining tablespoon of cilantro, drizzle with olive oil and vinegar and serve warm or at room temperature.

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