Grilled Portabello Stuffed w/ Halibut & Artichokes

★★★★★ 1 Review
akflurry avatar
By Sherry Blizzard
from Piney Flats, TN

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.

serves 2-4 depending on side dishes
prep time 35 Min
cook time 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
    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
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How To Make

  • 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.
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