Tautog's Portabello Mushrooms
Stuffed with Goats Cheese

Yield: 4 servings

Ingredients

Stuffing

• 1 pound goats cheese
• 1/4 cup heavy cream
• 1 tablespoon chives
• 1 tablespoon garlic

Pesto

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

Vinaigrette

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

Instructions

Stuffing

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

Pesto

1. 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.

Vinaigrette

1. In a food processor puree ingredients except for oil. Slowly add oil while processor is still running. Adjust taste with salt and pepper.

Attribution

Chef Billy Reynolds, Tautog's Restaurant, Virginia Beach