Stuffed portobello mushroomsby Daisy Elwood |
| Preperation time: 15 mins Cooking time: 35mins Serves: 4 |
| Recipe Ingredients |
| 3 tbsp olive oil; 8 large, flat portobello mushrooms, thoroughly washed, with the stalks removed (keep aside); 3 tomatoes, finely chopped; 1 tbsp thyme, torn into small sprigs; 250g french brie, sliced; 50g butter; 150g button mushrooms, sliced; 284ml double cream; 1/2 tsp cornflour; 2 shallots, finely chopped; 6 tbsp dry white wine; 2 tsp lemon juice. |
| Recipe Method |
| Heat the oil in a frying pan and fry the
portobello mushrooms for 5 minutes on each side. Place in a baking
dish. Mix tomatoes with mushroom stalks and thyme, season. Divide the mixture among the mushrooms and top with slices of brie. Bake for 20 mins at 200c/gas 6. Melt half the butter and stir-fry the button mushrooms for 5 minutes. Add three-quarters of the cream and bring to the boil. Stir cornflour into remaining cream, add a little hot mushroom sauce and return to the pan. Bring to the boil then set aside. Fry the shallots in the remaining butter until soft. Add wine and boil until reduced to about 2 tablespoons. Add to mushroom mixture with lemon juice and season. Serve the stuffed mushrooms with the sauce. |
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