Stuffed Portobello's with Creamy Mushroom Ragout

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Enjoy a Culinary Surprise: Stuffed Portobello's with Creamy Mushroom Ragout

Discover a tasty and satisfying treat that will delight any mushroom lover. Our 'Stuffed Portobello's with Creamy Mushroom Rragout' are not only a feast for the taste buds, but also a feast for the eyes. Richly stuffed with a delicious ragout of mixed wild mushrooms, these grilled portobello mushrooms are an elegant dish perfect for vegetarians and foodies alike. Learn how to prepare this culinary masterpiece on the barbecue and surprise your guests with an explosion of flavour. Read on for the full recipe and enjoy the magic of gourmet grilling.

Recipe Stuffed Portobello's with Creamy Mushroom Ragout from the Barbecue

Time: 45 min
People: 4
Pan: VH25H, VH25, VH35F

Ingredients:

4 large portobello mushrooms
400 grams of mixed wild mushrooms
1 red onion
2 cloves of garlic
3 sprigs of thyme, leaves rustled
50 grams butter
60 grams of flour
250 ml cooled mushroom stock
30 grams fresh parsley
Olive oil (not extra virgin)
Pepper and salt
Parmesan cheese flakes

Preparation:

Preheat the barbecue to an indirect heat of about 200 degrees Celsius.
Chop the onion and chop the garlic finely. Clean the mushrooms and cut them into small pieces.
Heat a little olive oil in a skillet and fry the onion. After 2 minutes, add the garlic, thyme and mushrooms and fry until shrunken. Drain the mixture in a sieve and collect the released liquid.
Make the ragout by melting the butter. Add the flour and, while stirring constantly, fry on low heat for a few minutes.
Add the liquid collected from the mushrooms, stir well until it is absorbed. Then add the mushroom stock in three parts. Make sure each part is well incorporated before adding the next dash, making sure there are no lumps.
Stir the sautéed mushrooms with onion, garlic and thyme into the ragout and season with salt and pepper. Finally, add 20 grams of the chopped parsley.
Simmer gently for about 5 minutes, stirring occasionally.
Remove the stalks from the portobello mushrooms, rub them with olive oil and place them hollow side up on an oil-greased VH35F.
Place the VH35F in the preheated barbecue and bake the portobello's until cooked and nicely browned, about 15 minutes.
Spoon the creamy mushroom ragout into each portobello and sprinkle generously with Parmesan cheese flakes. Garnish with the remaining fresh parsley for a tasty finishing touch.

These stuffed Portobello's with creamy mushroom ragout are a delectable combination of earthy flavours and creaminess. They are perfect as an appetiser or as a special side dish for your next barbecue feast. Enjoy!

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