Brie Stuffed Portobellos w. Deglazed Cream

Brie-stuffed portobello mushrooms topped with toasted pine nuts, basil and 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.

Brie-stuffed portobello mushrooms topped with toasted pine nuts, basil and deglazed cream
Brie-stuffed portobello mushrooms topped with toasted pine nuts, basil and deglazed cream




BRIE STUFFED PORTOBELLOS W. DEGLAZED CREAM

INGREDIENT
1 T butter
4 portobello mushroom caps
6-8 T brie (French, double cream)
1 T pine nuts, toasted
8 basil leaves, chopped
dash salt and pepper

5 T whipping cream

DIRECTIONS
Melt butter in a large skillet on medium heat and sauté each mushroom cap bottoms down for about 4 minutes. Flip upside down and sauté for another 4 minutes. Stuff each cap with equal amounts of brie. Remove from heat and place on a serving platter. Turn heat to high and immediately add whipping cream. Allow to cook for 30 seconds, scraping bottom and sides of skillet. Remove from heat. 

Top mushrooms with deglazed cream, pine nuts, basil, salt and pepper. Serve with rice or a grain blend.

Brie-stuffed portobello mushrooms topped with toasted pine nuts, basil and deglazed cream

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4 Comments

  1. These look phenomenal! I can’t say no to anything French-inspired, or with brie ;)

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