Ingredients
large portobellos (save stems
keep caps whole); duxelles = 3 T butter
2/3 C chopped onions
2 C chopped mushrooms (stems)
1/4 t salt
1/4 t sugar
1/2 t soy sauce
gorgonzolla (or bleu cheese - crumble as needed)
Preparation
Saute onions in butter until transparent, add mushrooms and remaining duzelles ingredients, cook until well mixed, continue cooking 5-10 min. until liquid evaporates and begins to form a paste, let cool 1/2 hour or pop in freezer few minutes. Mix duxelles with cheese until cheese is smooth throughout. Spoon into caps and place under broiler until cheese begins to melt. Remove and serve.
