Grilled Portobello Mushrooms with Crawfish in Mustard Sauce

I love Portobello mushrooms and crawfish. This dish is made by filling mushrooms with the creamy crawfish and sauce.

Recipe ingredients:

• 4 Portobello mushrooms
• 1 clove garlic, minced
• 2 T. olive oil
• 1/2 lb. Louisiana crawfish tailmeat
• 1/4 lb. mild goat cheese
• 1 c. heavy cream
• 2 T. chopped shallots
• 2 T. dry white wine
• 2 T. Dijon mustard
• Salt & pepper to taste
  

Directions:

1. Preheat grill.
2. Remove stems and gills from mushrooms. Rinse mushrooms and brush clean.
3. In a small bowl, combine garlic and oil. Dip mushrooms in this mixture or brush on.
4. Grill mushrooms, tops down, over medium-high heat for 3-5 minutes.
5. Remove from grill to a baking sheet.
6. Preheat oven to 350 degrees. Fill mushroom caps with crawfish and top with goat cheese.
7. Bake for 10 minutes.
8. In a heavy saucepan over medium heat, bring cream and shallots to a boil.
9. Reduce heat to low, stirring in wine and mustard. Simmer mixture to reduce by 1/3.
10. Add salt and pepper to taste. Remove sauce from heat.
11. To serve, spoon about 2 T. sauce on each plate and place mushroom cap on top.