Updated: 6/21/2007

TV Morning Show 7/06/07

Baked Portabella Mushroom Provencal with Herbed Crème Fraîche

4 whole portabella mushrooms

¼ pound (1 stick) butter, melted

1 cup plain bread crumbs

1 cup grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon black ground pepper

1 cup shredded extra-sharp cheddar

Stem and wash the mushrooms. Mix crumbs, parmesan, garlic powder and pepper. Dip each mushroom in the melted butter, then roll in the crumb mixture. Place in a large casserole dish, and top with cheddar. Bake at 375 degrees for 20 minutes. Serve over wilted spinach or pasta with herbed crème fraîche, made as follows:

1 ½ cups heavy cream

¼ cup cultured buttermilk

Place the cream and buttermilk in a clean jar with a tight-fitting lid. Shake until ingredients are well mixed. Let stand overnight at room temperature until mixture thickens. Fold in two tablespoons finely chopped fresh herbs of your choice; dill, thyme and oregano work well. Refrigerate. Crème fraîche may be used for up to one week.