Grilled Portabello Stuffed w/ Halibut & Artichokes

Sherry Blizzard

By
@akflurry

I know it looks like I am on an artichoke binging spree here but I'm not. This recipe was one of the first I ever posted on my foodie blog "Midnight Sun Mama" back in June, 2008.

I've learned a lot since then. Like, many chefs recommend removing the gills of the mushroom. One thing stands true though, halibut is a lovely fish that eagerly takes on other flavors yet remains tender and sweet and artichokes have that musky, rich taste that pair with mushrooms willingly.

Wish there was a grill and bake option because that is what you are doing.

I hope you enjoy this dish as much as we do.


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Comments:

Serves:

2-4 depending on side dishes

Prep:

35 Min

Cook:

50 Min

Method:

Bake

Ingredients

4
green onions, diced
2 clove
garlic, minced
1
roma tomato, seeded and diced
1 Tbsp
butter
3/4 lb
halibut, cleaned, skinned and cut into 1" chunks
2
portabello mushroom caps, remove gills
1/2 c
artichoke hearts, chopped
1/4 c
pinot gris or other good white wine
1 Tbsp
fresh parsley, chopped
1/3 c
heavy cream
2 tsp
cornstarch
1/4 c
mayonnaise
1/4 c
sour cream
2 tsp
lemon juice
dash(es)
thyme
1/4 c
olive oil for mushroom marinade
1 1/2 tsp
garlic, for mushroom marinade
pepper to taste, for mushroom marinade
tsp
thyme, for mushroom marinade

Directions Step-By-Step

1
(See the last 4 ingredients) 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).
2
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.
3
Add to the remaining liquid, the cream blended with cornstarch to make a thickened sauce.
4
Add mayonnaise, sour cream, lemon juice and thyme. Stir to a creamy consistency. Add cooked fish and artichoke hearts. Heat through.
5
Spoon over mushroom caps and bake at 350 for 35 to 40 minutes.

Serve with a side salad and a glass of that Pinot Gris.

About this Recipe