loaded grilled portobella mushroom
(1 rating)
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.
►
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For loaded grilled portobella mushroom
-
1 lgPortobella mushroom stemed
-
1 slicebattered Eggplant
-
2 slicegreen tomatoes
-
1 slicered onion rings raw
-
2 ozcrumbled gorgonzola bleu cheese
-
2 to 3 ozbalsamic glaze
-
6 slicefire roasted red peppers
How To Make loaded grilled portobella mushroom
-
1wash and stem mushroom fry in skillet until browned and cooked on both sides remove and pat dry.
-
2dredge eggplant and fry until cooked and golden brown remove and pat dry
-
3salute onion rings and and fry green tomato's
-
4slice thin fire roasted pepper strips
-
5begin assembling, mushroom on bottom, next eggplant, tomato's,onions and Gorgonzola cheese
-
6put assembled product back in pan low heat and cover for 2 minutes
-
7plate product and cross roasted pepper strips on top
-
8garnish 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
-
9drizzle balsamic glaze across top in a criss cross motion
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT