Grilled Portobellos with Sun-Dried Tomato Dressing

Grilled Portobellos with Sun-Dried Tomato Dressing

prep time

minutes
cook time

minute
servings
12

Ingredients

















Cooking Instructions

1

Prepare the grill according to the manufacturer's directions, and Heat oven to broil. Mix the olive oil and the garlic. Brush the mushrooms with the oil mixture. Grill or broil the mushrooms for 1 minute on each side until they are darkened and appear juicy. Turn mushrooms bottom side up and fill each with 1 ounce of the cheese. Place the filled mushrooms under broiler, until cheese is melted.


For dressing:


1

Combine the olive oil, tomatoes, peppers, vinegar, chili powder, and salt and pepper in blender; process until smooth. Refrigerate until ready to use.


For cheese crisps:


1

Heat an 8-inch, nonstick omelet pan over medium heat until hot (and a drop of water sizzles in the pan). In a bowl, mix the cheese, masa harina, and chili powder. Sprinkle 1/4 cup of the cheese mixture evenly over the bottom of the pan. Tilt and shake pan to cover the bottom evenly. Toast for 1 to 1 1/2 minutes until the cheese is melted. Push the edges down gently with a rubber spatula to loosen from the sides of the pan. When the entire surface is bubbly, invert the cheese crisp onto an upside-down custard cup. The cheese crisps will take on the shape of the custard cup. * Repeat the procedure to yield 12 cup-shaped cheese crisps.


2

To serve, place one cheese crisp in the center of each of twelve serving plates, and fill each cheese crisp with one cheese-filled mushroom. Arrange 1 cup of micro lettuce around each of the cheese crisps, and drizzle the cheese crisp and lettuce with the dressing. Sprinkle with remaining shredded cheese.


*TIP: The cheese crisps can be made ahead. To reheat, place each cheese crisp over an inverted custard cup and set in the oven.


Ingredients

















Cooking Instructions

1

Prepare the grill according to the manufacturer's directions, and Heat oven to broil. Mix the olive oil and the garlic. Brush the mushrooms with the oil mixture. Grill or broil the mushrooms for 1 minute on each side until they are darkened and appear juicy. Turn mushrooms bottom side up and fill each with 1 ounce of the cheese. Place the filled mushrooms under broiler, until cheese is melted.


For dressing:


1

Combine the olive oil, tomatoes, peppers, vinegar, chili powder, and salt and pepper in blender; process until smooth. Refrigerate until ready to use.


For cheese crisps:


1

Heat an 8-inch, nonstick omelet pan over medium heat until hot (and a drop of water sizzles in the pan). In a bowl, mix the cheese, masa harina, and chili powder. Sprinkle 1/4 cup of the cheese mixture evenly over the bottom of the pan. Tilt and shake pan to cover the bottom evenly. Toast for 1 to 1 1/2 minutes until the cheese is melted. Push the edges down gently with a rubber spatula to loosen from the sides of the pan. When the entire surface is bubbly, invert the cheese crisp onto an upside-down custard cup. The cheese crisps will take on the shape of the custard cup. * Repeat the procedure to yield 12 cup-shaped cheese crisps.


2

To serve, place one cheese crisp in the center of each of twelve serving plates, and fill each cheese crisp with one cheese-filled mushroom. Arrange 1 cup of micro lettuce around each of the cheese crisps, and drizzle the cheese crisp and lettuce with the dressing. Sprinkle with remaining shredded cheese.


*TIP: The cheese crisps can be made ahead. To reheat, place each cheese crisp over an inverted custard cup and set in the oven.


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