These mushrooms make a good side dish or main course with a salad or roasted beets  on the side. An aioli is a garlicky mayonnaise. This one is reddish in color due to the paprika. Use the leftover aioli to make a yummy tuna or salmon salad sandwich.

4 cloves garlic

1 egg

1 egg yolk

1 tsp Dijon mustard

9 oz olive oil

1 tsp smoked paprika

salt and pepper to taste

lemon juice to taste

½ lb butter

1 bunch sage leaves

¼ cup pecans

1 slice whole wheat bread

4 large Portobello mushrooms

2 oz. Blue cheese

To make the aioli, drizzle a little olive oil over the garlic cloves and roast the garlic in a 350 degree oven until the garlic is soft, about 15 minutes. Squeeze the garlic from its skin. Put the garlic in the Vitamix, or food processor, with the egg, egg yyolk and mustard, and blend for one minute. Pour in the olive oil in a slow stream while the machine is running until the aioli thickens. Then add the paprika, salt and pepper and lemon juice to taste.

Melt the butter over a low heat. Clarify it by skimming off any foam off of the top of the butter with a spoon. Add most of the sage leaves, leaving a few extra for the breadcrumbs, and bring to a boil. Turn off the heat and let the butter cool and absorb the flavor of the sage.

Put the pecans in a food processor with the bread and process to get a breadcrumb texture. Spread this on a flat baking pan and toast in the oven until crisp, tossing occasionally to ensure even cooking. When it is crisp, put it in a bowl. Chop the remaining sage leaves and add to the crumb mixture.

Brush the mushrooms with the sage butter, sprinkle with a little salt and bake them in the 350 degree oven for 8 to 10 minutes or until they are tender. Check by piercing them with a knife. Remove from the oven, crumble blue cheese over each, sprinkle on the pecan crumbs and put the mushrooms back in the oven for a few minutes more until the cheese begins to melt. Serve the mushrooms with the paprika aioli drizzled around on the plate.