Portabellas Stuffed With Blue Cheese

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Onion - sliced (large)
3		Garlic - minced
1 tablespoon	15ml	Fresh thyme - chopped
		Salt and pepper - to taste
1 cup	237ml	Port
1 1/2 oz	42g	Spinach leaves * - washed & chop coarse
4		Portabellas - (stems removed), (medium) wiped clean
2 oz	56g	Blue cheese **

Recipe Instructions

* 4 cups loosely packed ** could substitute gorgonzola cheese

Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the onion and cook until soft and lightly browned, about 15 min. Add the garlic, thyme, salt, and pepper and cook for another 5-7 min. Add the port and cook until the liquid is reduced by about two-thirds, about another 10 min. Add the spinach and cook until it's wilted. Set aside in a mixing bowl; wipe the skillet clean.

Gently rub a spoon on the underside of the mushroom caps to scrape off the gills. Heat the remaining 2 Tbs. of olive oil in the skillet until hot. Add the mushrooms, gill side up, and cook over medium-high heat for 2 min. Flip and cook for another 2 min. Flip the mushrooms again so the gill side is up. Season with salt and pepper.

Top each mushroom with the onion mixture, pouring the juices over the mushrooms. Add 1 Tbs. water to the pan and simmer, covered, until the mushrooms are barely tender, about 5 min. Crumble the cheese on top, cover, and cook until the cheese has melted, about 2 min.

NOTES : These are delicious with steak. For a great main-course salad, toss some spinach with a little olive oil and balsamic vinegar, top with the mushrooms, and pour the hot pan juices over the leaves to wilt them.

Source:
Gordon Hamersley

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