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
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1 lgPortobella mushroom stemed
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1 slicebattered Eggplant
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2 slicegreen tomatoes
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1 slicered onion rings raw
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2 ozcrumbled gorgonzola bleu cheese
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2 to 3 ozbalsamic glaze
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6 slicefire roasted red peppers
How To Make loaded grilled portobella mushroom
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1wash and stem mushroom fry in skillet until browned and cooked on both sides remove and pat dry.
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2dredge eggplant and fry until cooked and golden brown remove and pat dry
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3salute onion rings and and fry green tomato's
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4slice thin fire roasted pepper strips
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5begin assembling, mushroom on bottom, next eggplant, tomato's,onions and Gorgonzola cheese
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6put assembled product back in pan low heat and cover for 2 minutes
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7plate product and cross roasted pepper strips on top
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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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9drizzle balsamic glaze across top in a criss cross motion
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