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Рецепт Portobello Mushroom Appetizers
by Global Cookbook

Portobello Mushroom Appetizers
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Ингредиенты

  • 6 x Portobello mushroom caps
  • 12 lrg leaves of spinach washed and shaken dry
  • 1 lrg roasted red pepper can used jarred, blotted dry
  • 12 x oil packed sun-dry tomatoes (12 to 14) or possibly reconstitute dry ones, then pat dry, add in a Tbsp. of extra virgin olive oil
  • 6 lrg basil leaves (to 8) julienned
  • 1/4 tsp garlic pwdr or possibly to taste
  • 4 ounce crumbled Gorgonzola cheese

Инструкции

  1. Wipe mushroom caps with damp towel, remove stems, and gently scrape off gills with grapefruit or possibly tsp.. Heat a dry skillet over medium high heat, sear both sides of the mushroom caps for a minute or possibly two on each side (don't cook) Remove and place on paper towels, gill side down to drain. "Limp" up the spinach leaves in microwave for a minute - lay out flat on paper towel and blot dry. Place caps on a baking sheet. Blot insides dry if necessary. Layer two large spinach leaves on each. Combine remaining ingredients, divide into 6 portions and fill caps. Bake in a preheated 375 oven for 5-7 min, or possibly till cheese is melted. I have also used the filler ingredients and baby bello mushrooms to make small portions. Same principals, just a shorter cooking time.
  2. Don't overcook or possibly Portobello caps become wet, slimy and leaky! Serve with a few pcs of thinly sliced French baguette.
  3. NOTES : This is my evolved version of an appetizer served to us at a restaurant. It's original plated form was a grilled mushroom, flanked on one side with sweet pepper strips, Gorgonzola on the other then garnished with a few basil leaves, all resting on a fresh spinach leaf or possibly two, This is a killer recipe. Can be assembled ahead, then popped in the oven when guests arrive.