Portobello Napoleon Recipes

STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
• Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
• Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
• Bake 10 minutes until the breadcrumbs are golden. Serve immediately.

PORTABELLA NAPOLEONS

Steps:

• Combine the 3/4 cup olive oil, balsamic vinegar, white wine and garlic in a large bowl.
• Add the mushroom caps, chicken breasts and tomato slices, tossing to coat.
• Cover and marinate for 30 minutes.
• Preheat the grill to medium heat.
• Remove the mushrooms, chicken breasts and tomatoes, and discard the marinade.
• Place the mushrooms on a tray covered in parchment paper.
• Grill until tender.
• Remove to a plate.
• Place the tomatoes on a tray covered in parchment paper (can used the same tray).
• Grill for only 1 minute on each side or the tomatoes will fall apart.
• Remove to a plate.
• Place the chicken breasts on the tray.
• Grill for two minutes on each side.
• Preheat the oven to 375 degrees F.
• Layer one mushroom cap (stem side up), one chicken breast, one slice of tomato, one 2 basil leaves, another tomato slice on top, and them cover with one mushroom cap, stem side down.
• Take one sheet of phyllo dough, brush with olive oil, repeat with two more sheets.
• Wrap the 3 sheets of dough (all three at once) around the mushroom "sandwich.
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• Place this seam side down on a baking sheet covered in parchment paper, making sure the ends are tucked underneath.
• Brush the top and sides with olive oil.
• Repeat this with the other 3 sandwiches, using three sheets of phyllo dough per sandwich.
• Bake for 20 minutes or until golden brown.

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Steps:

• Puree all the ingredients to form a sauce.
• Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
• Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
• Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

PORTOBELLO NAPOLEON

Steps:

• Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.

VEGETABLE NAPOLEON WITH GRILLED PORTOBELLO MUSHROOM AND TOMATO BASIL BISQUE

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
• Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
• Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
• To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

PORTOBELLO STACKS

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.