Delectable Gluten-Free Stuffed Portobello Mushrooms with Truffle Aioli

Allergens

Dairy (goat cheese, parmesan), Nuts (walnuts)

Ingredients

• 1. Fresh Portobello mushroom caps (6) 2. Crumbled goat cheese (8 oz) 3. Minced garlic (4 cloves) 4. Chopped fresh parsley (1/4 cup) 5. Crushed walnuts (1/2 cup) 6. Salt and pepper to taste 7. Truffle oil (2 tbsp) 8. Olive oil (3 tbsp) 9. Egg yolk (1) 10. Lemon juice (1 tbsp) 11. White wine vinegar (1 tsp) 12. Mayonnaise (1/2 cup) 13. Freshly grated parmesan cheese (1/4 cup) 14. Ground black pepper to taste 15. Crushed red pepper flakes (1/2 tsp)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Clean the portobello mushroom caps and remove stems. Sprinkle the inside of each cap with salt, pepper, and olive oil. Place them on the prepared baking sheet, gill side up, and bake for 10 minutes. Remove from oven and set aside.
3. In a mixing bowl, combine crumbled goat cheese, minced garlic, chopped parsley, crushed walnuts, salt, and pepper. Mix well to create the stuffing mixture.
4. Carefully spoon the stuffing into each portobello cap, pressing down gently to pack it in. Drizzle truffle oil over the stuffed mushrooms. Return them to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
5. In a separate bowl, whisk together egg yolk, lemon juice, white wine vinegar, and mayonnaise. Gradually drizzle in truffle oil while continuously whisking until the sauce emulsifies. Season with salt, ground black pepper, and crushed red pepper flakes to taste.
6. Serve the stuffed portobello mushrooms warm with a dollop of the truffle aioli on the side.

Chef’s Insight

To deepen the earthy flavors, marinate the portobello caps in olive oil and balsamic vinegar before stuffing them.

Notes

Fresh ingredients are essential for this recipe to create a sensory experience.