Wednesday, June 4, 2008

Grilled Portabello Mushrooms Stuffed with Halibut and Artichokes

4 green onions, diced fine
2 cloves garlic diced
Roma tomato, seeded and diced
1 TBSP butter
¾ lb Halibut cut into 1” cubes
2 Portabella Mushroom caps
½ cup Artichoke hearts, bite sized pieces
¼ Cup Pinot Gris or other good white wine
1 TBSP Parley, chopped
1/3 cup cream
2 tsp. cornstarch
¼ cup Mayonnaise
¼ cup Sour Cream
2 tsp. Lemon Juice
Dash Thyme

Marinate for Mushroom Caps:
¼ cup Olive Oil
1 ½ tsp. Chopped garlic
Fresh ground Pepper
½ tsp. Thyme
Marinade mushroom caps for at least 30 minutes. Grill mushrooms turning every 4-5 minutes until seared on both sides and tender to the touch (about 20 minutes). Meanwhile, Sauté onions and garlic in butter in a non-stick pan for 5 minutes. Add tomatoes, halibut, parsley and white wine. Cover and simmer on low 10 minutes. Remove using a slotted spoon, reserving liquid. Add to the remaining liquid, the cream blended with cornstarch to make a thickened sauce. Add mayonnaise, sour cream, lemon juice and thyme. Stir to a creamy consistency. Add cooked fish and artichoke hearts. Heat through. Spoon over mushroom caps and bake at 350 for 35 to 40 minutes

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