Brie Stuffed Portobellos w. Deglazed Cream

I could seriously go for one of these right now. I’m a portobello fiend and I’m quickly turning A into one. He’s a red meat guy all the way but he now orders the ‘Shroom Burger off of Shake Shack’s menu. Never mind that the portobello is lightly fried and oozing cheese when you bite into it, it’s still a vegetable. Petty Details.

I created this recipe on a whim after buying a huge package of portobellos. I made it three times and finally settled on this recipe. If you have a nut allergy, you could just as easily skip the pine nuts but otherwise, they are a great textured addition. While writing this recipe, I read up on deglazing and what that entails. It’s no surprise that the technical word for this deglazed sauce is French (fond meaning “base”) – the French always seem to play a role in anything with an artistic culinary touch: fondue, terrine, croque monsieur, bisque, quiche, croissants, macarons, eclairs and even more fitting for today’s recipe, brie. The French have always had a great palette. I rest my case.