ROTD ~ Bogart's (Raleigh) Herb Cheese Stuffed Portobello Mushrooms w/Balsamic Glaze!

I'm having a CRAVING so this is on my menu TONIGHT.  I can't stand goat cheese, so I'm just using low fat cream cheese with chives and onions for all the cheese. I had these a couple of years ago at Bogart's and wrote in to the News & Observer to that column that asks for restaurant recipes for folks.  They were kind enough to share it.  I have no NUT values, but the cheese is "good" and so is any meat you put in it.  This has pancetta, but if you have some cooked and crumbled sausage (any kind), that would be dee-lici-o-so too!  Prosciutto would work as will bacon.  For the herbs, if you don't have fresh, just sub dry, but only 1/3 of what you would use if fresh.  Words can't tell you how wondermous this is... you'll just have to make some for yourself. I'll scale it WAY back just for me and I only bought 2 Portobello mushroom caps for tonight.  The filling keeps for a while, so I'll just use the whole little tub of cream cheese and use only what I need for my 2 tonight, then have it made for next week or two sometime to have again.                     *  Exported from  MasterCook  *

           Herb Cheese Stuffed Portobello Mushrooms (Bogart's)

Serving Size: 6    

Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------   12                          Portobello mushroom caps      1/2       c.            extra virgin olive oil                                 salt and pepper -- to taste      1/4       lb.           pancetta -- 1/4" dice   12      oz.                cream cheese -- softened    4      oz.                soft goat cheese such as chevre    1      T.                  fresh sage -- finely chopped    1      T.                  fresh basil -- finely chopped    1      T.                  fresh thyme -- finely chopped      1/4  c.                 dry bread crumbs-preferably Panko

Brush each Portobello cap on both sides with the olive oil.  Allow to stand overnight.  (Sometimes I just let it stand a short while, like today!)

Preheat oven to 350.  (Since I'm only doing 2, I use my toaster oven.)

Place caps, underside up, on a cookie sheet and sprinkle with salt and pepper.  Bake for 20 minutes.  Allow to cool before stuffing.  Do not turn oven off.

In a small pan, sauté pancetta over medium heat about 5 minutes until crisp.  Drain on paper towels and set aside. (I do this in 2 minutes on paper plate w/paper towel in microwave.)

In a bowl, combine cream cheese, goat cheese, sage, basil and thyme.  Scoop 2 1/2 tablespoons filling into each mushroom cap, spreading evenly to abut 1/4" thick.

Sprinkle pancetta over top.  Sprinkle 1 t. of crumbs or Panko over the top of each mushroom.  Bake 5-8 minutes until golden brown.

Serve as is, or over seasonal mixed greens drizzled with Balsamic Glaze (see recipe). NOTE:  This are great in the summertime too.  Grill the mushrooms, let cool, fill and place over indirect heat, close grill lid and bake them outside to go along with steaks or other grilled meats!

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                     *  Exported from  MasterCook  *

                Balsamic Glaze (for Portobello Mushrooms)

Recipe By: Bogart's Serving Size  : 6   

Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------      1/2  c.            sugar (or sub Splenda or Splenda Blend)      1/2  c.            balsamic vinegar

In a small nonreactive pan, combine sugar and vinegar.  Bring to a boil over high heat, then cook 6-8 minutes until reduced by about 2/3, to a syrup consistency.

Allow to cool.

Drizzle over Herb Cheese Stuffed Portobello Mushrooms!  YUM

                   - - - - - - - - - - - - - - - - - -  ENJOY!  The kitchen and mushrooms are calling my name.

Wendy....You need to compose a cookbook for all of us.  Or start putting all of these wonderful recipies in one place.  I look forward to enjoying some of these when I get just a tad bit more post op.   Or...I have an idea.  start making these recipies and start your own business of "meals made overnight" and send these fabulous recipies out to people that are willing to pay you really well to mail them to me, us....well..errr...everybody!   Thanks for always sharing.  I'm so jealous of your culinary skills.  I look forward to your recipies every single day.   (to be honest...  i think of you listening to your ipod just cooking away.  I remember the list of songs you posted and let me tell you woman...  YOU ROCK!.  I love the variety you had and I just know that carries over into your cooking.  so...  Rock on Wendy!) Connie

Thanks for your kind words Connie.  Most of the recipes I post aren't mine, which is why I try to post the sources.  I don't want to claim recipes to be mine or folks to think they are mine when they were created by others.  I try to be mindful of copyrights on such so I won't be doing a cookbook. If it would help those of you who enjoy those I post, I can start putting them all in the same post instead of separate ones... just need to know what everybody prefers and what will be easiest to use.  Maybe I should put up a post and ask?!? There are some companies out there that ship meals... but that's not my thang!  I do still have a few personal chef clients that I cook for, but I've been working this past year on re-careering into my new passion as an outdoor kitchen/bath/living room designer, (www.LivingInsideOut.net) so I'm not doing as much cooking.  I'm also working on developing an outdoor cooking class/grill course schedule to offer my services to retail stores that sell grills.  I think that would be a lot of fun and I'm in the middle of developing that program now.  I'm also busy getting ready to head to Atlanta at the end of February to the Hearth, Patio and  Barbecue Expo.  I went last year in Reno, but I was just at the front end of even having my new idea so I walked around with my jaw hanging down wanting one of everything there! Now I know what products I want to hone in on as an independent designer (w/out a showroom) for my clients and will be establishing some relationships with those folks in Atlanta. If you ever have any culinary questions or looking for a recipe, I'll be glad to help if I can.  Although I have never had any formal culinary training, I've learned a lot over the years by various means and at some fun cooking classes!  I may even teach some more cooking classes again this year... I do that in my home and for groups, girlz nite out, interactive dinner parties, etc.  Wished you lived closer... we would have fun in the kitchen together!

Yumm-a-liscious!!! I am a portobell mushroom addict! But I DO love goat cheese, so when I make mine today - heehee - I will use goat cheese. Was trying to think of something yummy to make today, so this is perfect since I am doing low-carbs for my appointment with surgeon on Tuesday. (Gotta keep my liver small so he won't find any reason to delay giving me a surgery date, dammit!) Thanks. xoxo Mare

Welcome Mare! Please post your "review" once you've had these...