Real Recipes From Real Home Cooks ®

loaded grilled portobella mushroom

(1 rating)
Recipe by
ed grabusic
leesburg, FL

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 lg
    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

  • 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

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