Tastings
Chef Spotlight


photo by Keith Ferris

Wayne Panza of the Inn at Stone Creek

Marinated Portobello Mushrooms stuffed
with Sun Dried Tomatoes & Pine Nuts

In November, 2000, Wayne Panza opened the Inn at Stone Creek in Hopewell Junction after two-and-a-half years of remodeling a 1741 landmark house that had lain vacant for 12 years. A precocious restaurateur, Panza was only 21 when he opened the Inn at Stone Creek, freshly minted from Parsons Restaurant Management School and a few years in restaurants on the West Coast followed by a year at Le Chambord, also in Hopewell Junction.

The focus at the Inn at Stone Creek is on fresh, local ingredients in the American regional tradition, with a seasonal menu that changes five times a year. The menu was completely revamped last August with the addition of executive chef Joseph Barlow, formerly of the Brickhouse in Marlboro.

ingredients
4 Large Portobello Mushrooms
Vegetable Oil for Grilling
1 Cup Balsamic Vinegar
4 Slices Mozzarella
Mushroom Stuffing
1 lb. Button Mushrooms, chopped
1/3 Cup Sun Dried Tomatoes
1/4 Cup Pine Nuts, slightly toasted
1/2 Tbsp. Fresh Thyme
1/2 Tbsp. Dried Oregano
1/4 Cup Curly Parsley
1/4 Cup Swiss Cheese, grated
1/2 Cup Parmesan Cheese, grated
Kosher Salt to taste
Fresh Black Pepper to taste
Balsamic Vinaigrette
1/2 Cup Balsamic Vinegar
1/2 Cup Olive Oil

Method
1. Preheat oven to broil.
2. Remove the stems and gills of the portobellos.
3. Rub oil, salt and pepper on the portobellos.
Mark on both sides of a hot grill, then marinate
in the vinaigrette for 30 minutes.
4. Sauté chopped button mushrooms for 2 minutes.
5. Add the thyme, salt and pepper to taste.
6. Continue cooking until mushrooms are tender.
7. Combine remaining stuffing ingredients in a bowl
with sautéed mushrooms and mix well.
8. Pack the stuffing onto the marinated portobellos and
cover each one with a slice of fresh mozzarella.
9. Place the mushrooms on a sheet pan,
broil in oven until the cheese is melted.

Makes 4 servings