KCTS 9 Kitchen Recipe: Portobellos in Curried Cheese
Portobellos in Curried Cheese
KCTS 9 Cooks with Cheese, May 2008
Anne-Marie Laverty, Coquitlam
Serves 4
Ingredients
4 portobello mushrooms
1 tablespoon butter
2 large shallots, skinned and minced
2 teaspoons curry powder (or more to taste)
11/2 cups half-and-half cream
1/2 cup chicken stock
1/4 cup lemon juice
1/4 teaspoon black pepper
11/2 cups Gouda cheese, shredded
1 cup dry bread crumbs
1/4 cup Romano cheese, grated
Preparation
Preheat oven to 350 degrees. Separate mushroom stems from caps. Arrange caps, convex side up, in a baking dish. Chop stems coarsely.
In a 2-quart saucepan, melt butter over medium heat. Saute shallots until transparent, about 4 minutes. Add chopped mushroom stems and saute 1 minute more. Add curry powder and blend thoroughly; then stir in cream, chicken stock, lemon juice, and pepper. Continue to cook 5 minutes more, stirring frequently. Stir in Gouda and continue to stir until melted. Pour sauce over and around mushroom caps. Cover with bread crumbs and top with Romano. Bake at 350 degrees for 20 minutes.
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