Portobello Mushrooms With Mushroom Stuffing
From chefmeow 15 years ago
- 45 minutes to make
- Serves 6
PORTOBELLO MUSHROOMS WITH WILD MUSHROOM STUFFING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996.
Ingredients
- 6 Portobello mushrooms shopping list
- 1/4 cup extra virgin olive oil shopping list
- 2 tablespoons butter shopping list
- 2 pounds mixed fresh mushrooms coarsely chopped shopping list
- 1 cup heavy cream shopping list
- 1/3 cup dry sherry shopping list
- 1/3 cup balsamic vinegar shopping list
How to make it
- Place mushrooms gill side up on oil baking sheet covered with buttered parchment.
- Brush generously with olive oil then bake at 350 for 10 minutes.
- Remove from heat and set aside in a warm place.
- Melt butter in saucepan and heat until it just begins to brown.
- Add mushrooms and cook over medium fire with lid on for 30 minutes.
- Stir every 10 minutes then add cream and cook over medium high until hot but not boiling.
- Divide mushroom and cream mixture over mushrooms then place under broiler until browned.
- Serve on a nest of wild greens drizzled with the balsamic vinegar.
The Rating
Reviewed by 2 people-
what a great recipe thank you and a high 5...
peetabear
in mid-hudson valley loved it
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With the price of Portobella Mushrooms we are seriously considering growing our own. They are full of flavor and make great dishes like this one. They also make great burgers. Thank you so much for posting this recipe. Five!
quaziefly
in ALL POINTS loved it
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