2 each Portobello mushrooms Olive oil, as needed Salt, as needed Black pepper, as needed 2 oz. Olive oil 3 oz. Andouille, diced 1 Tbs Garlic, minced 1/4 cup yellow onions, diced 2 Tbsp green bell peppers, diced 2 Tbsp Red bell peppers, diced 2 Tbsp Celery, diced Creole seasoning, to taste 1/2 tsp. thyme – dried 1/2 tsp. basil – dried 1/4 cup heavy cream 2 Tbsp romano cheese Breadcrumbs, as needed 3 oz heavy cream 1 Tbsp Yellow mustard 1 Tbsp creole mustard 1 Tbsp dijon mustard Salt, to taste Black pepper, to taste White pepper, to taste
Coat Portobello mushrooms with olive oil. Sprinkle salt and black pepper on underside of mushroom. Grill bottom side first for 1-2 minutes. Turn over and grill until liquid starts coming up through the bottom of the mushroom.
In a saute skillet, heat olive oil and render fat from Andouville. Add garlic and sauté for 1 minute. Add remaining vegetables and cook until they begin to sweat. Add the seasoning and herbs and toss to blend spices. Add heavy cream and Romano. Boil to reduce heavy cream. Remove from heat and fold in breadcrumbs to make a smooth stuffing. Top mushroom with stuffing.
Combine all ingredients for sauce in pan. Bring to a boil and reduce sauce until thick and smooth. Pour over stuffed mushroom.