- 6
Ingredients
- 2 tbsp olive oil
- 6 portobello mushrooms, stems removed and reserved
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain dry breadcrumbs
- 3 tbsp chopped parsley
- 3 tbsp chopped chives
- 2 shallots, thinly sliced
- 1 lb white mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 tsp coarse salt
- 1/4 tsp black pepper
Preparation
Step 1
Preheat oven to 350.
Lightly oil baking sheet. Arrange portobello caps, gill sides down, on sheet. Bake til tender, about 20 to 25 minutes. Transfer to a plate to cool.
Preheat broiler.
Stir together cheeses, breadcrumbs, 1 tbsp parsley, 1 tbsp chives, and 1 tbsp oil; set aside.
Chop portobello stems into 1/2-inch pieces. Heat remaining tbsp oil il large skillet over medium heat til hot. Add shallots; cook, stirring, til softened, about 2minutes. Add sliced mushrooms and chopped stems; cook, stirring occasionally, til tender, about 6 to 7 minutes. Add wine; cook til most of liquid is evaporated, about 2 minutes. Stir in cream, remaining 2 tbsp each parsley and chives, salt and pepper. Put cap on baking sheet, stuff with mushroom mix, top with crumb mix. Broil til bubbly, about 2 minutes.