Stuffed Portobello’s with Black Truffle Mayonnaise

Preheat the oven to 180 degrees.
Clean the portobello 's with kitchen paper and remove the stem and if necessary the inner edges (put them with the other mushrooms). So that a nice little bowl is formed. In a baking dish, place the two portobello 's.
Clean the mushroom mix and cut into small cubes (stem of the portobello 's you can also finely chop). Finely chop the shallot.
Put a skillet on the heat and warm 1 tbsp olive oil, to this add the shallot and fry for three minutes until translucent. Add the mushroom mixture until tender.
Scoop the mixture from the pan into a bowl and stir in 1 tbsp Jean Bâton Black Truffle Mayonnaise.
Spoon two large tablespoons of the mixture into each portobello. Place a round of goat cheese on top and bake in the oven for about 15 minutes. Sprinkle the portobello 's with freshly chopped chives before serving.

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