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.
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