Artichoke Stuffed Portabella with Boursin and Balsamic Reduction



Two large Portabella, stem removed
1 TBL Olive oil
1 tsp Chopped garlic
One can unseasoned artichoke hearts
1 C aged dark balsamic vinegar
Splash of Chablis or Dry vermouth
2 tsp brown sugar
Boursin Cheese
3 oz. unsalted butter
Salt and pepper

1. Liberally season Portabella caps with salt and pepper then rub with olive oil. Let rest for two minutes before grilling. Grill on a medium heat to prevent charring. The Portabella will be done when liquid starts to pool on the inside of the cap and you can insert a tooth-pick and remove it with no resistance. Place Portabella cap in an oven ready pan.
2. Balsamic Reduction:
Mix brown sugar and dark balsamic vinegar together in a small sauce pot and reduce by 3/4. Let cool five minutes and stir in 1 oz. chilled butter. Do not stop stirring until butter is completely incorporated.
3. Artichokes:
Drain Artichokes until dry. On medium heat melt butter (do not brown the butter) and add garlic. Cook garlic until aromatic then add Artichokes. Stir until heated all the way through. Remove from the heat and add a splash of Chablis or dry vermouth. Place back on the stove and cook until liquid is gone. Remove from heat and set aside.
4. Construction:
Pre-heat oven to 350 Degrees. Fill the inside of Portabella with sauteed Artichoke hearts and top with Boursin cheese. Bake until cheese is soft and warm. Drizzel with the Balsamic reduction and serve accompanied by Arugala.

Vivo Urban Grill - Milwaukee, Wisconsin