Wine Poached Mushrooms with Pork Pimento Cheese
12 ea. Mushrooms- 108 ct, washed and stemmed
16 oz. Vegetable Stock
8 oz. Chardonnay Wine
4 oz. Pimento Cheese
3 oz. Pulled Pork- rough cut through
1 ½ cup mayonnaise
3 oz. pimentos, drained well and minced
.5 ea. jalapeno- minced fine
.5 tsp. worcestershire sauce
1 oz. yellow onion- small dice- caramelized
8 oz. sharp yellow cheddar- shredded
8 oz. extra sharp white cheddar- finely shredded
Salt and pepper
Bring wine and stock up to a boil, add mushrooms and poach for 4 minutes. Remove mushrooms from liquid and place gills down on a half sheet pan lined with paper towels to drain.
Mix all ingredients together, season with s&p.
Turn mushroom caps upright and season with salt and pepper. Mix pimento cheese and pork together and season. Divide the mixture between each mushroom cap and fill each cap with equal amounts of filling.
Place filled caps on a half sheet pan and roast at 400 for 10 minutes. Remove and let cool slightly before consuming.