I made a dish similar to this one the other day. It was good but needed improvement. The first time I used quark to stuff the mushrooms, this time I used Black Truffle Brie. Last time the cranberry sauce ended up a little too much on the tart side. I had countered the tartness of the cranberries with the sweetness of agave nectar and mirin, but then I added pomegranate molasses which then turned it tart again. This time I used sorghum molasses and achieved a better balance of tart and sweet.
For the cranberry sauce I used:
- coconut oil
- olive oil
- fresh cranberries
- red onions
- garlic clove
- agave nectar
All the above ingredients were caramelized in the Cuisinart Oven Central® with top and bottom heat. Of course the roasting could have been done in the convection oven or even stovetop.
I judged it to be done when the garlic clove was soft and the sauce was no longer runny.
Two of the three portobello mushrooms I stuffed with homemade seitan seasoned with homemade barbecue sauce and topped with the cranberry sauce. The other mushroom was stuffed with Black Truffle Brie and topped with the sauce. We much preferred the one with the Brie. I only mention the other two because they are in the photos.
The mushrooms were baked under a lid in the convection oven at 400ºF.
As I said, we much preferred the mushroom stuffed with Black Truffle Brie.