F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Picadillo-Stuffed Mushrooms

  • SERVINGS: 10
  • MAKE-AHEAD

Picadillo—ground meat cooked with onion, garlic and tomatoes—is often used as a filling for savory pastries and tacos in Central America and the Caribbean, Julian Serrano, inspired by a Cuban restaurant in Miami, uses it to stuff white mushrooms. For a variation, try creminis, which have the same cuplike shape as white but a heartier flavor.

  1. 3 tablespoons extra-virgin olive oil
  2. 1/3 cup finely chopped onion
  3. 1 garlic clove, minced
  4. 1 medium tomato—peeled, seeded and coarsely chopped
  5. 1/2 pound lean ground pork
  6. 3 tablespoons chicken stock or canned low-sodium broth
  7. 1 tablespoon tomato paste
  8. 1/2 teaspoon fennel seeds, coarsely chopped
  9. Salt and freshly ground pepper
  10. 10 white mushrooms with 2-inch-wide caps, stems discarded
  1. Heat 1 tablespoon of the oil in a large skillet. Add the onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato and cook, stirring occasionally, until the liquid is evaporated and the sauce is thick, 7 to 8 minutes.
  2. Transfer the sauce to a bowl and wipe out the skillet. Add 1/2 tablespoon of the oil and heat until shimmering. Add the pork in small clumps and cook over moderately high heat until browned, 8 to 10 minutes. Add the tomato sauce along with the chicken stock, tomato paste and fennel seeds and cook over low heat until thickened, about 5 minutes. Season the picadillo with salt and pepper and transfer to a plate.
  3. Preheat the oven to 350°. Using a melon baller or small spoon, scrape out the brown gills from the mushroom caps. Wipe out the skillet again and heat the remaining 1 1/2 tablespoons of olive oil until shimmering. Add the mushrooms, top side down, and cook over moderately high heat until golden brown, about 2 minutes. Turn the mushrooms and cook until brown on the other side, about 2 minutes longer.
  4. Transfer the mushroom caps to a medium baking dish and fill them with the picadillo. Bake the mushrooms for about 15 minutes, or until cooked through. Transfer the mushrooms to a platter or individual plates and serve.
Make Ahead The picadillo can be refrigerated for up to 2 days. Let return to room temperature before filling and baking the mushrooms.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.