Tautog's Portabello Mushrooms Stuffed with Goats Cheese

Stuffing Ingredients:

  • 1 lbs goats cheese
  • 1/4 cup heavy cream
  • 1 Tbsp chives
  • 1 Tbsp garlic

Pesto Ingredients:

  • 2 cups sun-dried tomatoes
  • 1/2 cup Parmesan cheese
  • 1 cup olive oil
  • 2 oz pine nuts
  • 1 Tbsp basil
  • 1 Tbsp garlic

Vinaigrette Ingredients:

  • 3 red peppers, roasted, peeled, and seeded
  • 1 batch fresh tarragon
  • 1 Tbsp garlic
  • 1 cup red wine vinegar
  • 1 cup olive oil
  • Salt and pepper to taste


For stuffing: In a saucepan, heat cream to a boil. Add goats cheese and whisk until smooth. Remove from heat and add garlic and chives.

For Pesto: Rehydrate sun dried tomatoes in red wine for 5 minutes. In food processor, add all ingredients except for oil. While processor is running, slowly add oil until mixture is smooth. Season to taste with salt and pepper.

For Vinaigrette: In a food processor purée ingredients except for oil. Slowly add oil while processor is still running. Adjust taste with salt and pepper.

Makes 4

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