Loaded Grilled Portobella Mushroom

ed grabusic


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 vote
10 Min
20 Min


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


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

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian