Grilled Portabello Stuffed w/ Halibut & Artichokes

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-4 depending on side dishes
Prep:
35 Min
Cook:
50 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make Grilled Portabello Stuffed w/ Halibut & Artichokes

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.

Printable Recipe Card

About Grilled Portabello Stuffed w/ Halibut & Artichokes





Show 4 Comments & Reviews

24 Perfect Grilling Out Recipes

24 Perfect Grilling Out Recipes

Kitchen Crew @JustaPinch

Grilling season is here! This is your one-stop shop for all the grilling recipes you need to make your Spring and Summer cookouts absolutely awesome!

There's Nothing Fishy About These Seafood Dinner Recipes

There's Nothing Fishy about these Seafood Dinner Recipes

Kitchen Crew

A seafood dinner isn't something you only have to enjoy at a restaurant. While a meal can look complicated, putting together a delicious seafood dinner at home is easy. It's...

25 Blue Ribbon Shrimp Recipes

25 Blue Ribbon Shrimp Recipes

Kitchen Crew @JustaPinch

There's nothing fishy here! We've found 25 stellar Blue Ribbon shrimp recipes full of flavor and perfect for summer.