Stuffed Portabello Mushrooms and Cheese

What you’ll need:
- 4 extra large portabello mushrooms
- 3 Tbsp of extra virgin olive oil
- 1/2 cup of red onions, chopped
- 1 large clove of garlic, chopped
- 1 red pepper, diced
- 3 Tbsp of celery, minced
- 2 Tbsp of flour
- 3/4 cup of light cream
- 1 and 1/2 cup of Gruyere, shredded*

What to do:
1. Preheat your oven to 350 degrees.

2. With a spoon, scrape out the black underside of the mushrooms and toss.

3. Trim the stems from the mushrooms and finely chop.

4. Heat the oil in a skillet and when it's warm (not too hot), add in the mushroom stems, onion, garlic, pepper and celery. Sauté 2 to 3 the mixture for 2 - 3 minutes and then dust the mix with the flour.

5. Add in the cream and cook until mixture thickens, stirring often. Remove from the heat and add in half of the cheese. Mix well.

6. Divide the mixture evenly and fill each mushroom cap. Sprinkle with the remaining cheese.

7. Set aside to cool for a few minutes, then bake for 15 minutes or until the cheese has lightly browned on top. Serve it up on your prettiest platter and enjoy!

* You can substitute the Gruyere with Emmenthaler, Jarlsberg, Swiss or a mixture of these cheeses.

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