Source: From the kitchen of Jean-Michel Cousteau. My changes and additions in Portobello brown.
JMC says the most important part of the recipe is to peel the skin off of the mushrooms. If you leave the skin on, he says the mushrooms will have a bitter taste.
- 4 large Portobello mushrooms
- 2 tablespoons unsalted butter
- 4 cloves garlic, peeled and sliced paper thin
- 1/4 cup finely chopped onions (I used 1/2 cup, which is about 1 small onion)
- 1/4 cup unseasoned dry breadcrumbs (I used 1/2 cup fresh breadcrumbs)
- 1 (5.2-ounce) package Boursin (garlic and herb cream cheese)
- 1 tablespoon chopped fresh parsley (I used 2-3 tablespoons)
- Sea salt (ha ha! That’s funny…sea salt from a Cousteau!)
- Freshly ground black pepper
- 3 tablespoons grated parmesan (optional) (I used 4 tablespoons—1 for each mushroom)
- A pinch of Ocean Conservation & Awareness (Why not 2 pinches?)
- Garnish: Toasted pine nuts (my addition)
Heat oven to 400 degrees. Gently peel the skin off of the mushroom caps. Remove stems and then use a small spoon to scrape out and discard gills. (Again, very funny for a Cousteau to be scraping GILLS!)
In a small skillet, melt butter over medium-high heat and cook garlic and onion, stirring occasionally, 5 minutes, or until tender.
Add breadcrumbs to a medium bowl. Pour garlic and onion mixture over breadcrumbs. Stir in Boursin, parsley, salt and pepper. Evenly spoon mixture into mushroom caps and spread to the edge (a small offset spatula makes quick work of this). Line a baking sheet with parchment and arrange mushroom caps on baking sheet. Bake 20 minutes or until mushrooms are tender and golden and filling is hot. Sprinkle each cap with parmesan cheese and a sprinkle of toasted pine nuts (optional, but the pine nuts give a nice little crunch).
Serves 4 as a main dish, or serves 16 if you cut them into quarters as an appetizer.
It is easier to peel the mushrooms than you might think. I had never done that, and the skin came right off with a little tug from a knife. I made 3 peeled and 1 unpeeled to test, and although Jean-Michel is adamant about peeling them, I am not sure I would say the skin-on version was more bitter. The skinless mushrooms were certainly more refined, though! Suit yourself, but definitely make these!