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grilled portabello stuffed w/ halibut & artichokes

(1 RATING)
17 Pinches 1 Photo
akflurry avatar
Piney Flats, TN
Updated on Jun 10, 2014

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.

prep time 35 Min
cook time 50 Min
method Bake
yield 2-4 depending on side dishes

Ingredients

  • 4 - green onions, diced
  • 2 cloves garlic, minced
  • 1 - roma tomato, seeded and diced
  • 1 tablespoon butter
  • 3/4 pound halibut, cleaned, skinned and cut into 1" chunks
  • 2 - portabello mushroom caps, remove gills
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup pinot gris or other good white wine
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup heavy cream
  • 2 teaspoons cornstarch
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • dash thyme
  • 1/4 cup olive oil for mushroom marinade
  • 1 1/2 teaspoons garlic, for mushroom marinade
  • - pepper to taste, for mushroom marinade
  • teaspoon thyme, for mushroom marinade

How To Make grilled portabello stuffed w/ halibut & artichokes

  • 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).
  • Step 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.
  • Step 3
    Add to the remaining liquid, the cream blended with cornstarch to make a thickened sauce.
  • Step 4
    Add mayonnaise, sour cream, lemon juice and thyme. Stir to a creamy consistency. Add cooked fish and artichoke hearts. Heat through.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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