loaded grilled portobella mushroom
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.
prep time
10 Min
cook time
20 Min
method
---
yield
one
Ingredients
- 1 large Portobella mushroom stemed
- 1 slice battered Eggplant
- 2 slices green tomatoes
- 1 slice red onion rings raw
- 2 ounces crumbled gorgonzola bleu cheese
- 2 to 3 ounces balsamic glaze
- 6 slices fire roasted red peppers
How To Make loaded grilled portobella mushroom
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Step 1wash and stem mushroom fry in skillet until browned and cooked on both sides remove and pat dry.
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Step 2dredge eggplant and fry until cooked and golden brown remove and pat dry
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Step 3salute onion rings and and fry green tomato's
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Step 4slice thin fire roasted pepper strips
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Step 5begin assembling, mushroom on bottom, next eggplant, tomato's,onions and Gorgonzola cheese
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Step 6put assembled product back in pan low heat and cover for 2 minutes
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Step 7plate product and cross roasted pepper strips on top
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Step 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
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Step 9drizzle balsamic glaze across top in a criss cross motion
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Vegetables
Diet:
Vegetarian
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