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


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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

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

Printable Recipe Card

About Loaded Grilled Portobella Mushroom

Course/Dish: Vegetables
Dietary Needs: Vegetarian

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