4 Portobello mushrooms

1 clove garlic, minced

2 T. olive oil

1/2 lb. Louisiana crawfish tailmeat

1/4 lb. mild goat cheese

1 c. heavy cream

2 T. chopped shallots

2 T. dry white wine

2 T. Dijon mustard

Salt & pepper to taste

Preheat grill. Remove stems and gills from mushrooms. Rinse mushrooms and brush clean. In a small bowl, combine garlic and oil. Dip mushrooms in this mixture or brush on. Grill mushrooms, tops down, over medium-high heat for 3-5 minutes. Remove from grill to a baking sheet. Preheat oven to 350 degrees. Fill mushroom caps with crawfish and top with goat cheese. Bake for 10 minutes. In a heavy saucepan over medium heat, bring cream and shallots to a boil. Reduce heat to low, stirring in wine and mustard. Simmer mixture to reduce by 1/3. Add salt and pepper to taste. Remove from sauce to heat. To serve, spoon about 2 T. sauce on each plate and place mushroom cap on top. Serves 4.