Mushrooms With Port And Stilton Sauce In A Bread Bowl - cooking recipe

Ingredients

1/4 cup unsalted butter, melted
3/4 lb mushroom, trimmed and quartered, about 2 cups
1/4 cup ruby port
1/4 cup Stilton cheese, crumbled
1/2 cup heavy cream
2 crusty rolls, about 3-inch in diameter, tops cut off and hollowed out
chopped fresh parsley (to garnish)

Preparation

In a skillet, heat 2 tablespoons of the butter over moderately high heat until the foam subsides. Saute the mushrooms in the melted butter, stirring, until they are golden and season them with salt and pepper.
Heat the Port ( You are going to ignite it and heating it before hand is necessary for it to ignite.) Add the heated Port to the skillet and ignite it, shaking the skillet gently until the flames go out.
Stir in the Stilton and the heavy cream and cook the mixture over moderate heat, stirring, until the cheese is melted.
Brush the insides of the hollowed out rolls with the remaining melted butter. Toast the rolls on a baking sheet under a preheated broiler, about 4 inches from the heat until they are golden.
Divide the mushroom mixture between the rolls and garnish with chopped parsley.