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Categories:
portabella mushrooms olive oil onions white mushrooms Marsala wine breadcrumbs heavy cream ground nutmeg salt white pepper fresh parsley Gruyere cheese Parmesan cheese
Viewed: 66 - Published at: 9 years agoIngredients
- 25 -30 small portabella mushrooms or 6 large portabella mushrooms
- 3 ounces olive oil
- 8 ounces onions, diced
- 8 ounces white mushrooms, washed and sliced thin
- 4 -8 ounces marsala wine
- 4 ounces breadcrumbs
- 4 ounces heavy cream
- 1/4 ounce ground nutmeg
- salt, to taste
- white pepper, to taste
- 3 ounces chopped fresh parsley
- 8 ounces gruyere cheese, grated
- 4 ounces parmesan cheese, grated
Method
- Heat oil in a saute pan, add onions and cook until translucent.
- While the onions are cooking, chop mushroom stems and slice caps.
- Add chopped mushroom stems and caps and saute until tender, or about 10 minutes. Use the wine to deglaze the pan and simmer for 3 minutes to burn off the alcohol.
- In a small bowl, combine the bread crumbs, cream, seasonings, and parsley. Add to pan with cream.
- Simmer until thick. Cool.
- Preheat the oven to 400°F.
- Once cool, spoon onto Portobello mushroom caps and add cheeses on each cap. Bake in oven until mushrooms are tender and cheese is lightly browned, about 20 minutes.
- Slice each cap into four pieces and serve.
