Monday, March 30, 2015

PORTOBELLA MUSHROOM STUFFED WITH GORGONZOLA ENJOY DAN:

PORTABELLA MUSHROOM STUFFED WITH GORGONZOLA by CHEF DAN:
Serves 2

INGREDIENTS:
2 Portabella mushrooms, stalks removed and chopped
1-3/4-ounce butter
Sea salt and freshly ground black pepper taste
3 tablespoon fresh cilantro, chopped plus more for garnish
3/4-teaspoon cumin powder
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, finely chopped
2 mushroom stalks, finely chopped
1/2-Romero pepper, chopped
1/4-cup gorgonzola
1/4-cup Panko
1/4-cup fresh chives

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)
1.   Place the mushrooms on a baking sheet sprayed with Pam.
2.   Divide the butter between each mushroom.
3.   Season with salt and pepper, and divide cilantro onto each.
4.   Place in the pre-heated oven and bake for 10 minutes.
5.   In a skillet heat the oil over medium-high heat when sizzling.
6.   Add shallot, cumin powder, and sauté for 3 minutes.
7.    Add garlic and mushroom stalks, Romero pepper, and sauté for 2 minutes.
8.   Spoon the mixture into the 2 baked mushrooms.
9.   Place gorgonzola n top and sprinkle with Panko.
10.                Place the mushrooms into the oven and roast 4 more minutes.
11.                Then place under the broiler and broil for 2 minutes or until the top is golden brown and bubbling.
12.                Place the mushrooms onto a serving plate and sprinkle on cilantro and chives.

ENJOY DAN:                                   BON-APPETITE

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