If you've read through a few of my blog posts, you probably know that I just love Martha Stewart. I subscribed to her magazine for a few years, and saved all my issues. Lately, I've been thinking that I should just get rid of them because all the recipes are online, right? Well, unfortunately, not this one: individual portobello mushroom gratins. It comes from Martha's October 2004 issue, which is my favorite one of all (seriously, I keep it with my cookbooks, or on our desk. A magazine from 2004!).
Big portobello mushrooms are stuffed with white mushrooms cooked with white wine, parsley, chives, shallots and cream. Then, they are topped with a cheesy breadcrumb mixture. So delicious!
I was a little nervous making these for the Bachsters. Even though they've been wanting to try portobello mushrooms, I was worried this recipe might be a little too grown up for them. To my surprise, they really liked them. And so did DH, but I knew he would because he's a portobello guy.
If you do track down the October 2004 issue and make this recipe (sorry I can't link it!), try to get the roundest, most bowl-like portobellos you can. The flat ones are just uncooperative with the mushroom mixture (but still tasty).
Thank you for another great recipe, Martha!