Portobellos Stuffed with Kasseri and Pasturma
Here’s a meze I remember loving from a small meze restaurant near the Modiano market in Thessaloniki. Kasseri cheese and pasturma are a classic combination, most closely associated with a delicious phyllp pie called pita kaisarias, which is a classic of the Greek cooking of Asia Minor.
- Home Made Tomato Sauce
- 1 1/2½ cups/360 ml chopped canned tomatoes
- 1/2½ teaspoon Greek dried oregano
- 1 tablespoon/15 ml extra-virgin Greek olive oil
- Salt and black pepper to taste
- 6 large Portobello mushrooms (4 to -5 inches/10 to -12 cm in diameter)
- 3 tablespoons/45 ml extra-virgin Greek olive oil
- 3 tablespoons grated kefalotyri cheese
- 3 tablespoons finely chopped pastourma
- 1 1/2½ cups/360 ml homemade tomato sauce (see recipe below)
- Salt and freshly ground black pepper
- 1 1/2½ cups coarsely grated kasseri cheese
- Make the sauce: Simmer all the sauce ingredients for 20 to 25 minutes, until thick. Set aside until ready to use.
- Preheat the oven to 350˚F/180˚C. Slightly oil a shallow pan, big enough to fit one layer of mushrooms.
- Remove the stems carefully and discard or reserve for another use. Using a teaspoon, scrape away the fanlike underside of the mushroom caps, careful not to break them.
- Brush each side of the mushrooms with 1/2½ teaspoon olive oil and place in a pan, the cap side down. Sprinkle each cap with 1 1/2½ teaspoon of kefalotyri cheese and 1 tablespoon of chopped pasturma. Spread 1/4¼ cup of tomato sauce on top. Season with salt and pepper. Sprinkle each mushroom with 3 tablespoons kasseri cheese and bake until the cheeses melt and the mushrooms are tender, about 15 minutes. Remove and serve immediately.
- You can substitute the pasturma with smoked bacon or prosciutto and the kasseri with any mild sheep’s milk cheese.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/