Conch Stuffed
Portobello Mushrooms

Conch Stuffed Portobleeo Mushrooms Picture

1.Cut the bacon into 1" pieces, and fry over medium heat in a Teflon Fry pan. When they're nice and crisp, add the minced onions and carrot. Saute until the onions are soft.

2. Meanwhile, tenderize the Conch, by placing it between 2 pieces of parchment paper, and pounding it with a meat mallet until it REAL thin. Then cut into 1/4" pieces.

3. Place the bread crumbs, the Blacken, and the Conch in a large bowl and mix up well. Add the cooked onion mixture, and enough chicken broth to make a moist mixture, then the parsley. This filling can be made up to a day ahead and kept in the refrigerator until you're ready to cook.

4. When you're ready to put it together, clean the mushrooms, by scraping the fins out with a spoon, and cutting out the stem. You just won't be slicing them for this recipe. You'll be leaving them whole.

5. Fill them with the bread crumb mixture, then fluff up the top with a fork.

6. Preheat the oven to 350 degrees, and cook about 45 minutes.

7. While the 'shrooms are cooking, you can make the sauce:

Put the orange juice and the blacken into a Teflon fry pan, and reduce until it's REAL thick. Add the wine, and reduce again, add the chicken broth and reduce one more time. Add the cream, and cook a little more, until the whole mixture is nice and smooth.

8. Take the pan off the heat and add the butter, one at a time, until each piece is melted. This will make the sauce shiny, and richer tasting.

9. To serve:

Ladle some of the sauce in a puddle on a plate, then set the cooked, stuffed mushroom in the center. You can dust the whole thing with SouthWest Blend Blacken, and serve with some extra sauce on the side.






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