Ingredients:
4 large portabella mushrooms (with stems
removed)
2 small blocks of flavored boursin cheese
(found in your specialty cheese section)
olive oil
1 shallot minced
2 cloves garlic (minced)
1/2 cup port wine
1/2 cup red wine (whatever you have)
salt
pepper
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Directions
Do ahead of time:
Red Wine and Port reduction
- over medium heat flash sear (heat quickly) the
shallots stirring constantly for about 1 minute.
- Add the garlic and saute for an additional minute.
It will toast or brown and that's a good thing.
- Add the port wine and watch for flare up (keep
your head back), scrape down the pan.
- Add the red wine (I used a Cabernet but any decent
red wine will work).
- Reduce this to a thickness that will cover the
back of a spoon (syrupy)
- salt and pepper to taste.
- You can hold this for days in the refrigerator.
Congrats - you just made a sauce to die for!
Mushrooms
- Brush all sides with olive oil.
- Put Boursin Cheese in a freezer bag and warm to
room temperature.
- Season mushrooms liberally with salt and pepper
- Grill over medium heat, bottom side first for
3 - 4 minutes. Flip the mushrooms and grill for an additional 2 to 3
minutes.
- Cut the corner of the bag holding the boursin
cheese and pipe it onto the mushroom caps evenly.
- Put the mushrooms up on the warming rack in your
grill and close the lid for about 4 minutes or until the cheese had
melted.
- Remove the mushrooms and set them on a plate (2
to a plate).
- Warm your port reduction in the microwave and
drizzle over the mushrooms.
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