THE NORTH POINT'S STUFFED PORTABELLA MUSHROOMS
Noah Talmatch is the co-owner of The North Point, which is located on Silver Street in Portland.
For more information click here: THE NORTH POINT
The North Point Stuffed Portabella Mushrooms
6 Portabella Mushroom Caps
2 Cup of fresh Goat cheese
3/4 Cup Stilton (Domestic Blue Cheese is a substitute)
1 Cup Seasoned Bread Crumbs
6 Portabella Mushroom stems chopped
1 Palm sized bunch of Fresh Basil leaves
½ Cup pine nuts
2 Tablespoon olive oil
½ cup parmesan
½ tablespoon honey
Splash of Heavy Cream
Salt and pepper to taste
Preheat oven to 400 degrees
Fill blender with pine nuts, splash of heavy cream, honey, parmesan, olive oil, salt, pepper and basil leaves. Blend until smooth consistency. Set aside.
In a medium sized bowl, spoon mix, bread crumbs, stilton, and chopped mushroom stems.
Roll into palm sized balls and pack tightly into mushroom caps. Shape goat cheese into thin cap sized discs and place on top of stuffed mushrooms.
Bake for 20 to 30 minutes or until tender.
Drizzle mushroom caps with pre made pesto sauce and serve warm.