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Portabella Mushroom
Tartlets
- 6 large Portabella mushrooms (gills removed, marinated)
- 4 Tbsp. butter
- 1 large red onion (sliced thin)
- ¼ cup heavy cream
- 1 4 oz. pkg. goat cheese, softened.
- 1 Tbsp. thyme, fresh
- Salt and pepper
Grill mushrooms and set aside.
Melt butter in sauté pan. Cook onions until caramelized, about 15
min.
Stir in cream, cheese and seasonings. Cook until thickened.
Divide mixture among the mushrooms and serve.
Recipe from the 2002 Kennett Square Mushroom Festival Cooking
Demonstration
Chef Tom Kirk
My Chef Tom, Personal Chef Service
302-328-7217
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