Tuesday, May 13, 2014

Stuffed Portobello Diane

I have Emeril's Delmonico Cookbook and his recipe for Steak Diane (page 172) inspired me to create this vegetarian dish.

Stuffed Portobello Diane
by Linda

For the stuffed portobellos:
1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
4 large portobello mushrooms, gills and stems removed
Olive oil
2 Tablespoons unsalted butter
1 pound white mushrooms, roughly chopped (reserve 1/2 cup for sauce)
8 ounces shitake mushrooms, roughly chopped
1/2 cup parsley, chopped fine


For the Sauce:
2 Tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, minced or 2 cubes of Dorot Crushed Garlic
1/2 cup white mushrooms, finely chopped
1/4 cup cognac
1/2 cup vegetable stock
1/4 cup heavy cream
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1/4 teaspoon Slap Ya Mama Cajun Pepper Sauce
Sea salt
Ground pepper

Prepare Slap Ya Mama Cajun Jambalaya according to package directions.

While jambalaya is cooking, preheat the oven to 400°F and line a cookie sheet with foil. Brush portobellos with olive oil and place on cookie sheet. Bake for 4 minutes, then turn and bake for an additional 3-4 minutes. Remove from oven and set aside.

Melt 2 Tablespoons of butter in large skillet. Add the white and shitake mushrooms. Stir until soft, about 2 minutes. Gently fold the cooked mushrooms and the parsley into the Jambalaya. Cover to keep warm until ready to be served.

To make the sauce, melt 2 Tablespoons butter in large skillet. Reduce heat to low, add shallots and garlic and cook for one minute. Add the finely chopped white mushrooms and cognac, cook for an additional minute. Stir in stock, cream, Dijon, Worcestershire and Slap Ya Mama Cajun Pepper Sauce. Simmer for 3-4 minutes. Add a pinch of sea salt and ground pepper. Taste and adjust seasoning, as needed.

Place four dinner plates out. Place one portobello in sauce, smooth side down, and warm for a minute. Remove from the sauce and place on a dinner plate with the well side up. Repeat with remaining portobellos. Next, place a large scoop of Jambalaya in each portobello. Divide/drizzle sauce over each.

Serve with your favorite sides. I choose a baked Parmesan crusted tomato and maple garlic roasted carrots to go with mine. Enjoy!

Notes:
If you do not know how to properly clean the gills out of your portobello, check out YouTube. You can find tutorials to watch there.

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