Sunday, January 31, 2010

Portobello Napoleons

Just received this from Nonnie... sounds delicious!

Portobello Napoleons

2 c balsamic vinegar
6 baby portobello mushrooms, cleaned and stemmed
1 T extra-virgin olive oil
1 tsp kosher salt
1 tsp cracked black pepper
6 slices Mozzarella cheese 1/2" thick & round
1 Roma tomato, sliced
6 fresh basil leaves
1/4 c pine nuts

Note: Ideally your tomatoes, cheese and cooked mushrooms should be about the same diameter. This way it layers up pretty. Bottom to top: brown, cream, red, green, gold.

Pour vinegar into a saucepan and cook over high heat until reduced by half. Set aside to cool.

Preheat a grill pan over medium-high heat.

Brush mushrooms with olive oil and sprinkle with salt and pepper. Grill for 2-3 mins on each side, or until tender.

Remove from the grill and top each mushroom with a slice of mozzarella, a slice of tomato and a basil leaf.

Sprinkle with pine nuts and drizzle with the balsamic glaze.

No comments:

Post a Comment

Related Posts Widget for Blogs by LinkWithin
Related Posts Widget for Blogs by LinkWithin