Portobello Dumpling Recipe.

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Portobello (Portabella) Mushroom Dumpling Recipe.

Portobello Mushroom Marinade:
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 tsp. crushed red pepper flakes, or to taste

Portobello Mushroom Dumpling Ingredients:
3 large Portobello mushroom caps
5 thinly sliced green onions
3 ounces mozarella or Monteray Jack Cheese
24 won ton skins

Mix together marinade ingredients. Remove mushroom stems and marinate in the oil mixture for about 30 minutes. After marinating, sautee portobello mushrooms for about 4 minutes on each side, remove sauteed mushrooms from skillet and cut into small pieces. Mix the diced portobello mushrooms with the cheese and onions.

To make the dumpling: Place a heaping teaspoon of mushroom filling in the center of a won ton skin, wet the edges with water and fold into a triangle. Wet the tip of long ends to seal together and form a dumpling. Once all dumplings are made, steam for 5 minutes (or boil for 1 minute) and then sautee one side of the dumpling in a tablespoon of butter or olive oil to brown.

Portobello mushroom (also spelled portabella) is large brown crimini mushroom. The size of a portobello mushroom (typically 4 to 6 inches in diameter) and the portobello's fleshy caps make this mushroom variety a favorite for grilling and frying.

This dumpling recipe produces a plain looking dumpling. The surprise of this dumpling recipe is the distinct portobello mushroom flavor concealed inside. Though simple to make, this dumpling recipe might very well make its way into the "family favorites" recipe file!

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