Stuffed Portabella Mushroom


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Stuffed Portabella Mushroom

Author: The Chef   ( Feb 13, 2013 )

Soak 1 cp red julienne sundried tomato (no salt added) in 1 cp white wine until soft enough to puree.  Place 3 or 4 cloves roasted garlic in food processor and pulse on high until broken into small pieces.  Add the tomato wine mixture and continue to process until pasty.  Makes enough paste for 10 mushrooms.  Keeps very well refridgerated.

Brown portabella mushrooms in grape seed oil, with a little salt and water until they are soft but not fully cooked.  Place a heaping tablespoon of tomato mixture on top and spread to cover mushroom.


Top with a slice of cambazola cheese and bake in a hot oven for 10 minutes.  Alternately do not place cheese on top, microwave for two minutes and finish with cheese under the broiler or with a torch.


Serve over shitake sauce.       Reduce 2 cps of chicken stock (or mushroom stock for vegetarian) with 1 cp red wine and 1/2 cp sliced sauteed shitake mushrooms to half volume, season to taste with salt and pepper and thicken if necessary with a little cornstarch mixture.  Makes enough sauce for 8 mushrooms.