Instructions:

Tautog's Portabello Mushrooms Stuffed with Goats Cheese

Source: Chef Billy Reynolds, Tautog's Restaurant, Virginia Beach - 13NEWS Lunchbreak - Monday, December 4th, 2000

Stuffing
1 pound goats cheese
1/4 cup heavy cream
1 tablespoon chives
1 tablespoon garlic

Pesto
2 cups sun-dried tomatoes
1/2 cup Parmesan cheese
1 cup olive oil
2 ounces pine nuts
1 tablespoon basil
1 tablespoon garlic

Vinaigrette
3 red peppers, roasted, peeled, and seeded
1 batch fresh tarragon
1 tablespoon garlic
1 cup red wine vinegar
1 cup olive oil
Salt and pepper to taste

For stuffing: In a saucepan, heat cream to a boil. Add goats cheese and whisk until smooth. Remove from heat and add garlic and chives.

For Pesto: Rehydrate sun dried tomatoes in red wine for 5 minutes. In food processor, add all ingredients except for oil. While processor is running, slowly add oil until mixture is smooth. Season to taste with salt and pepper.

For Vinaigrette: In a food processor puree ingredients except for oil. Slowly add oil while processor is still running. Adjust taste with salt and pepper.

Servings: 4