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Local Flavor with Scott Joseph: Roasted Stuffed Mushrooms from Delaney’s Tavern

Delaney’s Tavern in the SoDo District across from the Orlando Health complex is often compared to the bar on the television series “Cheers.” It has a neighborhood vibe and a friendly staff who may or may not know your name.

But the gang at Cheers had to leave the bar to eat. At Delaney’s, there’s great food right there with a versatile menu from Executive Chef Anthony Albino.

Here Albino shares the recipe for a new appetizer, Roasted Stuffed Mushrooms. As written, the recipe is vegetarian and gluten-free. Albino said you can adapt it to include chopped crab, lobster or sausage.

At Delaney’s Tavern, Albino finishes the dish with two sauces, Porcini Goat Cheese Mousse and Piquillo Coulis, but he said, “I would recommend any kind of aioli or a horseradish-based sauce. Or, if you want to kick it up, some kind of chipotle sauce.”

three large round stuffed mushrooms sit in a row on light-color sauce beneath drizzled green and orange drizzles

Executive Chef Anthony Albino shares his recipe for the new Roasted Stuffed Mushrooms appetizer served at Delaney’s Tavern. (COURTESY OF DELANEY’S TAVERN)

ROASTED STUFFED MUSHROOMS APPETIZER FROM DELANEY’S TAVERN

Roasted mushroom marinade

1 tablespoon chopped basil
1 tablespoon chopped garlic
1 tablespoon parmesan cheese
1/4 teaspoon kosher salt
1 pinch of black pepper
2 ounces good-quality olive oil
1 pound large porcini or button mushrooms

In a large bowl, mix all ingredients except mushrooms into oil.

Add mushrooms to oil mixture and marinate thoroughly for at least two hours.

Heat the oven to 350 F. Line a sheet pan with parchment paper.

Place mushrooms on the lined pan with bottoms facing up. Fill cavities with any residual oil mixture.

Roast mushrooms for 9 – 10 minutes. Cool them on a clean sheet of parchment.

Mushroom mix stuffing recipe

1 pound baby bella mushrooms, cut into small dice
1/2 red pepper, cut into small dice
1/2 poblano pepper, cut into small dice
1/2 cup leeks, white part only, cut into small dice
2 sprigs of thyme, chopped
1 ounce olive oil
1 pinch crushed red pepper
1/4 teaspoon kosher salt
1 pinch black pepper
1 tablespoon chopped garlic
1/4 cup Marsala wine
1/2 cup grated parmesan
(optional: cooked crab, lobster or sausage, cooled and chopped)

In a sauté pan, sauté mushrooms, peppers, leeks and chopped thyme sprigs in olive oil on medium-high heat. Season with dry ingredients minus the parmesan.

Cook until moisture created by mushrooms is gone, then add garlic; cook 15 seconds and add Marsala. Keep cooking until wine evaporates.

Put mixture into a bowl and cool down.

Once cooled, fold parmesan cheese into the mushroom mix. For variety, if desired, fold optional precooked, cooled, chopped meat into the mix. (If making ahead, as for restaurant use, label and store mixture properly.)

Appetizer assembly

Heat the oven to 400 F. Line a baking sheet with parchment paper.

Stuff mushroom caps with mushroom mix and place assembled mushrooms on the lined pan. Bake 9 – 10 minutes.

Arrange baked mushrooms on a serving plate and drizzle with a sauce of your choice.

(Recipe from Delaney’s Tavern Executive Chef Anthony Albino.)

 

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