Grilled Portabella with Gorgonzola and Balsamic
6 Portabella Mushrooms (de-stemmed) (de-gilled)
6 Reserved Portabella Stems (chopped)
2 tablespoon Garlic (minced)
½ cup Shallot (diced)
8oz Gorgonzola Cheese (crumbled)
¾ cup Breadcrumbs
2 tablespoons thyme (fresh)(minced)
1 teaspoon Italian seasoning
1 tablespoon Balsamic Vinegar
2 tablespoon Sherry
- ¼ cup fresh chives (minced)
Drizzle White Truffle Balsamic (Optional)
First create the filling. Place a med sauté pan on medium high heat with enough oil to cover the bottom. Add in the mushroom stems and the shallot, and sauté until the mushroom release their liquid and the shallot begin to take on color. Add the garlic and thyme and sauté for 1 to 2 minutes before deglazing the pan with sherry and getting all the brown bits from the bottom of the pan. When the sherry evaporates, remove and season with salt and pepper. Let cool.
Heat up the grill or grill pan. In a small mixing bowl whisk together the Italian seasoning, a pinch of salt and pepper, 2 tablespoon of neutral oil and 1 tablespoon of balsamic vinegar. Brush the inside and outside of the portobellos with the mixture. Place them on the grill open side down and cook for 3 to 4 min. Then remove and set aside.
When the mushroom mixture is cooled add it to a med mixing bowl along with the gorgonzola cheese and breadcrumbs. Mix well then stuff the caps with the mixture.
Place the caps back on the grill, this time with the filling side up and cook until the gorgonzola melts and the filling is heated through. Either eat immediately or drizzle the top with balsamic reduction.