Stuffed Portobello Mushrooms

Ingredients

• 12 Portobello gourmet mushrooms
• 125 g chanterelle mushrooms
• 2 shallots
• 1 Garlic clove
• 1 tbsp chopped parsley
• 2 tsp chopped fresh marjoram
• 20 g butter
• butter (for greasing the dish)
• 2 tbsp breadcrumbs
• 60 g freshly grated Gruyère cheese
• Salt
• black pepper
• 2 spritzings Worcestershire sauce
• 100 ml chanterelle or vegetable broth

Instructions

1. 1.

   Clean the mushrooms, separate stems from caps and hollow out the caps with a melon baller. Finely chop stems and mushroom interior. Clean chanterelles and finely chop them as well.

2. 2.

   Peel shallots and garlic and finely chop. Sauté shallots in hot butter until translucent, then add garlic and chopped mushrooms; cook over high heat for 3 minutes, letting the released liquid evaporate.

3. 3.

   Remove pan from heat and let the mushroom mixture cool. Then stir in herbs, breadcrumbs, cheese, salt, pepper, and Worcestershire sauce.

4. 4.

   Place mushroom caps with openings facing up in a greased baking dish and fill with the mushroom mixture. Drizzle broth over them and bake uncovered at 200°C for about 25 minutes until golden.

5. 5.