How To Stuff a Portobello Mushroom | Chef Jean-Pierre

Name: How To Stuff a Portobello Mushroom | Chef Jean-Pierre
Total time: 30 min
Ingredients: 4 Portobello mushroom; ¼ cups Balsamic vinegar; ¾ cups Extra virgin olive oil; 2 tbsp Honey; 8 Thyme; Salt; Black pepper; 4 oz Goat cheese; 4 oz Cream cheese; 2 oz Sun dried tomato; 2 tbsp Garlic, chopped; 2 tbsp Chive, chopped

By Chef Jean-Pierre · 30 min

Ingredients

Portobello mushroom4
Balsamic vinegar¼ cups
Extra virgin olive oil¾ cups
Honey2 tbsp
Thyme8
Salt
Black pepper
Goat cheese4 oz
Cream cheese4 oz
Sun dried tomato2 oz
Garlic · chopped2 tbsp
Chive · chopped2 tbsp

Instructions

Preheat the oven to 350°F, or preheat a grill to medium heat.
Toss the mushrooms in a bowl with the balsamic vinegar, olive oil, honey, thyme sprigs, salt and pepper. Roast in a small roasting pan for about 10 minutes, or grill for about 4 minutes per side. Remove the thyme sprigs and keep the mushrooms warm.
In a bowl, mix the goat cheese, mascarpone or cream cheese, sun-dried tomatoes, garlic and chives.
Fill each mushroom with the cheese mixture and bake at 350°F for about 5 minutes, until the mushrooms are warm.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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