Portobello Mushroom Recipe
with artichoke stuffing and port wine green peppercorn sauce
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Ingredients
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Stuffed Portobello Mushrooms
Method
Preparation and Cooking
Prepare the Mushrooms
Preheat your oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth and remove the stems. Lightly brush the mushrooms with olive oil and sprinkle with salt and pepper. Place them on a baking sheet, gill side up.
Make the Stuffing
In a mixing bowl, combine the chopped artichoke hearts, cream cheese, grated Parmesan cheese, minced garlic, and chopped parsley. Mix until well combined. Season with salt and black pepper to taste.
Stuff the Mushrooms
Spoon the artichoke mixture generously into each portobello mushroom cap, pressing it down slightly to ensure it holds.
Prepare the Sauce
While the mushrooms are baking, prepare the port wine green peppercorn sauce. In a small saucepan, combine 1 cup of port wine and 2 tablespoons of green peppercorns. Simmer over medium heat until reduced by half. Season with salt and pepper to taste.
Serve
Once the mushrooms are done, remove them from the oven, drizzle with the port wine green peppercorn sauce, and serve immediately.