Bite with Belkys: Stuffed Portobello from Laffing Matterz

The Chef: John Eustace

The Dish: Stuffed Portobello

The Restaurant: Laffing Matterz

Ingredients for the Marinade:

• 1/2 a bunch of Fresh Basil
• Fresh Parsley
• Fresh Thyme
• 1 tbsp of Sliced Garlic
• Olive Oil
• Salt
• Black Pepper

Method of Preparation:

-Start by chopping fresh basil, parsley and thyme. Then, slice some garlic gloves and toss this all into a bowl.

-Next, add olive oil and salt and black pepper.

Ingredients for the Mushroom Stuffing:

• 3 Portobello Mushrooms
• 1 stick of melted butter
• 2 cups of all-purpose flour
• 2 1/2 cups of heavy whipping cream
• 3/4 cup of grated parmesan cheese
• 1 cup frozen chopped spinach, squeezed dry.
• 6 canned artichoke hearts, rinsed and cut into quarters.
• Salt
• Black Pepper
• 1/4 cup of bread crumbs
• 1 cup of grated provolone cheese
• Paprika

Method of Preparation:

-First remove the gills from the mushrooms, and then coat it in the marinade.

-Next, place the portobellos on a baking sheet and into a 350 degree oven for about 10 minutes.

-Meanwhile, make a roux by melting butter with flour and mixing it together.

-Then warm up some heavy whipping and slowly whisk in the roux. The consistency should be similar to a creamy soup.

-Now add grated parmesan cheese and let the mixture cool down.

-Next, transfer it into a bowl and add spinach, artichokes, salt, black pepper and bread crumbs. You may use your hands to mix all these ingredients together.

-To stuff the portobellos chef John likes to use a mold, but you don't have to. Then add some grated provolone cheese on top, and sprinkle some paprika for color.

-Then place the mushrooms back in a 350 degree oven for about 10 minutes or until the cheese turns golden brown.

Ingredients for the Tomato Roasted Garlic Basil Sauce:

• 3 tbsp of olive oil
• 1 tsp of sliced garlic
• 1 tsp of sliced shallots
• 1 cup of diced tomato
• 1/4 cup of white wine
• Basil
• 1 stick of butter cut into small squares
• Salt
• Pepper

Method of Preparation:

-Begin by pouring some olive oil into a hot pan. Then add sliced garlic, shallots and tomatoes, and let it simmer. Be careful if you are using a gas stove because this will flame up. To be safe, remove the pan from the burner when adding the ingredients.

-Next, pour in white wine and let it reduce.

-Lastly, add some salt, black pepper, butter and fresh basil and mix it together.

To Plate the Dish:

Chef John places the stuffed portobello mushroom in the middle of the plate and drizzles the creamy tomato roasted garlic basil sauce around it. You can garnish the portobello with some fresh chives on top.

Serving Suggestion: A glass of chardonnay.

Serves: 3

FOR MORE INFORMATION:

Laffing Matterz
219 South Andrews Avenue
Fort Lauderdale, FL 33301
954-763-LAFN
www.laffingmatterz.com