Loaded Grilled Portobella Mushroom

ed grabusic

By
@fooddude

Served it at our restaurant, my son and also my partner saw it in a magazine and wanted to experiment with it as a lunch special. the rest is history, it became our most popular lunch item with most of our lady golfers and eventually a new menu item.


pinch tips: How to Wash Fruits & Vegetables


Rating:

Comments:

Serves:

one

Prep:

10 Min

Cook:

20 Min

Ingredients

1 large
Portobella mushroom stemed
1 slice
battered Eggplant
2 slice
green tomatoes
1 slice
red onion rings raw
2 oz
crumbled gorgonzola bleu cheese
2 to 3 oz
balsamic glaze
6 slice
fire roasted red peppers

Directions Step-By-Step

1
wash and stem mushroom fry in skillet until browned and cooked on both sides remove and pat dry.
2
dredge eggplant and fry until cooked and golden brown
remove and pat dry
3
salute onion rings and and fry green tomato's
4
slice thin fire roasted pepper strips
5
begin assembling, mushroom on bottom, next eggplant, tomato's,onions and Gorgonzola cheese
6
put assembled product back in pan low heat and cover for 2 minutes
7
plate product and cross roasted pepper strips on top
8
garnish plate with lettuce shredded and diced tomato's around edge of plate and center the finished product in middle of plate
drizzle balsamic glaze on top of finished product
9
drizzle balsamic glaze across top in a criss cross motion

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian