Portobello’s Filled with Cheese-Beer Sauce

Ingredients: 4 portobello mushrooms, 2 onions, flour, 1 bottle dark beer, 1/2 tablespoon mustard, 100 grams grated mature cheese, 2 eggs, thyme, dash of white wine, 300 ml vegetable stock,
Number of persons: 4
Preheat the oven to 180 degrees. Remove the stems from 4 portobello’s. Rub the hat of the Portobello mushrooms with oil and place the portobello’s with the hats up about 5 minutes in the preheated oven. Bake in hot butter 1 chopped onion until the onion is soft and translucent. Add 1 tablespoon flour and fry briefly. Gradually add 1 bottle dark beer and stirring well. Remove the pan from the heat and stir in 1/2 tablespoon mustard, 100 grams grated mature cheese and 2 beaten eggs. Stir well and scoop it over the portobello mushrooms. Place the portobello’s about 15 minutes in the preheated oven.
Meanwhile prepare a thyme-onion gravy. Bake in hot butter 1 finely chopped onion with some thyme until the onion is soft and translucent. Add 1 tablespoon flour and fry briefly. Add a splash of white wine and let the alcohol evaporate. Add 300 ml vegetable stock and let the sauce simmer gently for about 10 minutes.
Serve portobello mushrooms filled with cheese-beer sauce with the thyme, onion gravy and mashed potatoes. Enjoy!









