Preheat oven to 375°F (190°C). Gently remove stems from Mushrooms and reserve caps.
In a bowl, combine all Filling ingredients until well blended. Be gentle to avoid overmixing.
Stuff each Mushroom cap generously with the Filling.
In a saucepan, melt Butter over medium heat. Add Shallots and sauté until translucent, about 3 minutes.
Deglaze the pan with Madeira Wine and simmer until reduced by half. Add Beef Broth and simmer for another 5 minutes. Stir in Heavy Cream and heat through. This is the Sauce.
Place stuffed Mushrooms in a baking dish and pour Sauce over them.
Bake for 30-35 minutes, or until Mushrooms are tender and Filling is bubbly and golden brown.
Drizzle with a touch more Truffle Oil before serving.
Ingredients
24
2424Large Portobello Mushroom Caps
457 gMascarpone Cheese - softened
457 gGorgonzola Cheese - crumbled
1/4 cup30 gParmesan Cheese - grated
1/4 cup30 gToasted Pine Nuts
44Garlic - minced
22Green Onions - thinly sliced
1 tbsp15 mLFresh Thyme - chopped
1 tsp5 mLTruffle Oil
1/4 tsp1.25 mLBlack Pepper - freshly ground
1/4 cup60 mLButter
22Shallots - minced
1/4 cup60 mLMadeira Wine
1/4 cup60 mLBeef Broth
1 tbsp15 mLHeavy Cream
Equipment
Baking Dish
Saucepan
Mixing Bowl
Instructions
Preheat oven to 375°F (190°C). Gently remove stems from Mushrooms and reserve caps.
In a bowl, combine all Filling ingredients until well blended. Be gentle to avoid overmixing.
Stuff each Mushroom cap generously with the Filling.
In a saucepan, melt Butter over medium heat. Add Shallots and sauté until translucent, about 3 minutes.
Deglaze the pan with Madeira Wine and simmer until reduced by half. Add Beef Broth and simmer for another 5 minutes. Stir in Heavy Cream and heat through. This is the Sauce.
Place stuffed Mushrooms in a baking dish and pour Sauce over them.
Bake for 30-35 minutes, or until Mushrooms are tender and Filling is bubbly and golden brown.
Drizzle with a touch more Truffle Oil before serving.
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