Sunday, January 17, 2010

Portobello Relleno



One of MY favorite dishes at Ceviche is their Portobello Relleno - it's absolutely delicious!
I am thrilled to say that I was able to recreate this dish and will now be able to enjoy this at home!

Recipe:
2 portobello mushrooms, gills removed
1 pkg frozen, chopped spinach, thawed and drained (I place thawed spinach in a dish towel and wring out the water)
1 shallot minced
1 garlic clove minced
1/2 cup sherry - split
S&P
1/2 tsp red pepper flakes
4 thin slices of Lite Jarlsburg (I wanted to use Manchego, but the store was out - this worked just as well!)



Saute in evoo the shallot and garlic until shallot is transparent, add the spinach, spices and 1/4 cup sherry and cook over medium heat until sherry is evaporated - remove from pan and place in bowl.
In same pan, add more evoo and cook portobellos on each side until softened. Stuff caps with spinach mixture and top with cheese. Place back in the pan with 1/4 cup of sherry over medium-low heat, cover and cook until cheese is melted.
Place over Sherry Cream Sauce.

2 comments:

  1. This sounds delicious! We might need to do this for the "dirty thirty"!!

    ReplyDelete
  2. Forgive me but is there a separate recipe for the Sherry Cream Sauce?

    ReplyDelete