Ingredients
25-30 small Portabella mushrooms
4 ozs. heavy cream
3-4 Tbls. olive oil
½ tsp. ground nutmeg
1 cup onions, diced
2-3 Tbls.fresh parsley, chopped
1 cup white mushrooms caps
1 cup Gruyere cheese, grated
½ cup Parmesan cheese, grated
½ cup bread crumbs
½-1 cup Marsala wine
salt & pepper to taste
Preparation
Heat oil in sauté pan, add onions and cook until translucent. While onions are cooking, add 1 cup of the chopped white mushroom caps and sauté until tender, about 10 minutes. Use wine to deglaze the pan and simmer 3 minutes to burn off alcohol. Mix bread crumbs, heavy cream, seasonings, and parsley. Add to pan with cream. Simmer until thick. Cool. Preheat oven to 400° degrees. Once cooled, spoon onto the Portabella mushroom caps and add cheeses on each cap. Bake until tender, about 20 minutes.
