Mushroom Stuffed Mushrooms

 So I had some big, beautiful Portabello mushrooms in the fridge and I also had some regular white button mushrooms and I decided to combine the two. Heaven for mushroom-lovers.


For 4 servings:
1 lb. regular mushrooms, washed and diced
3 cloves garlic, minced
1 small tomato, diced
1/4 cup dry cooking sherry
Splash of cream
4 large Portabello mushrooms, stems removed


In a medium skillet, melt a hunk of real butter and sauté diced mushrooms until starting to soften. Add garlic and tomato, stir a few minutes. Pour in sherry and cream and let simmer until some of the liquid is cooked off. Set aside and keep warm.
Either sauté Portabellos whole in a skillet with a little olive oil (in two batches); or brush them with olive oil and grill them, turning once. Either way, it'll only take 5 minutes or so until they're tender.
To serve: Mound mushroom filling on top of each Portabello, season with salt and pepper, and serve it as an appetizer course, or park it right next to a 1 1/2 inch-thick, juicy, medium-well done steak tenderloin, crusty with peppercorns and dripping with blue-cheese butter.