The first time I made these stuffed mushrooms, I found that the foie gras and cheese had completely melted well before the mushrooms were done baking. In the recipe below, the Brie cheese and foie gras are added at the end of the baking process, giving them just enough time to warm through by the time the mushrooms have finished roasting.
The recipe below makes four stuffed portobello mushrooms, with a bit of the rice filling leftover at the end.
Stuffed Portobello Mushrooms with Brie Cheese & Foie Gras
The first time I made these stuffed mushrooms, I found that the foie gras and cheese had completely melted well before the mushrooms were done baking. In the recipe below, the Brie cheese and foie gras are added at the end of the baking process, giving them just enough time to warm through by the time the mushrooms have finished roasting. The recipe below makes four stuffed portobello mushrooms, with a bit of the rice filling leftover at the end.
Ingredients
- 3 Tbsp salted butter
- ½ white onion, small dice
- 1 cup of long-grain white basmati rice, rinsed for three minutes under cold water
- 1.5 cups beef stock
- 2 sprigs thyme
- 3 bay leaves
- 1 tsp kosher salt
- ½ cup raisins, soaked in hot water for 10 minutes and drained
- ½ cup almonds, roughly chopped
- ½ cup fresh parsley, finely chopped
- 4 whole portobello mushrooms, cleaned
- 1 Tbsp vegetable oil
- 1 tsp kosher salt
- ½ cup shredded mozzarella cheese
- 6 oz Brie cheese, cut into slices
- 8 oz foie gras pate, cut into four pieces
Instructions
- Preheat the oven to 425F.
- In a small soup pot that you are going to use to make the rice, add the 3 Tbsp of salted butter and the diced white onion.
- Cook on medium-low heat for 7-10 minutes, or until the onions are tender.
- Add the cup of rinsed long-grain white basmati rice and the 1.5 cups of beef stock.
- Add the fresh thyme sprigs, bay leaves, and kosher salt.
- Bring to a simmer, reduce the heat to the lowest setting, and cover the pot tightly with a lid.
- Cook on low heat for 15 minutes.
- *Don’t check on the rice while it is cooking.
- While the rice is cooking, soak ½ cup of dried raisins in a cup of hot water for ten minutes.
- Drain raisins from hot liquid and reserve for when the rice is done cooking.
- When the rice has cooked for 15 minutes with a tight-fitting lid, remove from the heat.
- Remove the lid and add the soaked raisins, chopped almonds, and fresh parsley.
- Gently fluff the rice with a fork to incorporate the raisins, almonds, and parsley.
- Cover again with a lid under you are ready to stuff your mushrooms.
- Coat the four whole portobello mushrooms with vegetable oil and season with kosher salt.
- Add the shredded mozzarella cheese to the inside surface of the mushrooms.
- Bake in the oven at 425F until the mushrooms are about 95% cooked, or roughly 20-25 minutes.
- Remove the mushrooms from the oven, and quickly fill their centers with the rice, raisin, nut, and herb mixture.
- Top each mound of the rice mixture with the sliced Brie cheese and foie gras pate.
- Return to the oven and cook for an additional 2-3 minutes, or until the pate and Brie cheeses begin to melt.
- Remove from the oven and serve hot.
Notes
These mushrooms taste pretty good leftover, although I prefer them right out of the oven.