Do you have any friends that are vegetarians? We sure do. I found this kind of amazing but on Labor Day at our home we had about 30 people here and can you believe that we had 2 vegetarians here??? When you figure that as a percentage it is almost 10%. To me that seems like a whole lot. Does that mean that in the real world close to 10 in every 100 people are vegetarians? It certainly is starting to seem that way. Now...don't get me wrong. I could not be a vegetarian. I love meat and I also like nice leather purses, shoes etc. Anyway you get the point. But when we invite people to our home for a meal I think it is very important to be able to accommodate peoples religious and personal preferences so we always prepare a special something for them. On Labor Day Tony outdid himself. Everyone was hoping for a little taste of what they were eating!
Here's how you can duplicate this. This is not just for our vegetarian friends!
****Tony helped me out and wrote out this recipe. He is a true foodie and his recipes always sound complicated when he writes them. This one is not. Do yourself a favor and try it out. If you have any questions about it or anything that you need clarified please email me at firstname.lastname@example.org .
Boursin Cheese Stuffed Portabella Musrooms (serves 2 but can be doubled or tripled)
4 large portabella mushroom (with stems removed)
2 small blocks of flavored boursin cheese (found in your specialty cheese section)
1 shallot (Green onion) minced
2 cloves garlic minced
1/2 cup Port Wine
1/2 cup Red wine (whatever you have)
Do ahead of time:
Red wine and Port reduction
over medium heat flash sear (heat quickly) shallots stirring constantly 1 minute
add garlic and saute additional minute it will toast or brown and that's a good thing
add Port wine watch for flame up (keep your head back) scrape down pan
add Red wine ( I use Cabernet but any decent red will work)
reduce to thickness that will cover the back of a spoon (syrupy)
salt and pepper to taste
You can hold his for days in the refrigerator. Congrats you just made a sauce to die for
Brush all sides with olive oil
Put Boursin in a freezer bag and warm to room temp
season mushrooms with salt and pepper thoroughly
and grill over medium heat bottom side first for 3-4 minutes
flip mushrooms grill 2-3 minutes
cut the corner of Boursin bag and pipe Boursin onto mushroom caps evenly
put the Mushrooms up on the warming rack of the grill and close lid 4 minutes
Remove mushrooms and plate 2 to a plate
Warm your Port Reduction in the Microwave and drizzle over mushrooms.
Serve and wait for the pats on the back
Your vegetarian friends never eat this well at a gathering they will Thank You.
****Tony wrote this recipe and it is not nearly as complicated a it sounds. He is a real foodie and loves what he does (so does everyone else!!!). If you need any further info on this email me at email@example.com . It really is worth the work!!!!!