Grilled Portobellos with Sun-Dried Tomato Dressing

Servings: 12


Ingredients:

2 tablespoons olive oil
2 garlic cloves, crushed
12 portobello mushrooms, 3 inches in diameter
4 cups (16 ounces) Wisconsin queso quesadilla or anejo enchilado cheese, shredded

Sun-Dried Tomato Roasted Pepper Dressing
1 cup extra-virgin olive oil
1/2 cup sun-dried tomatoes, drained
1/2 cup roasted red pepper, drained
1/2 cup white wine vinegar
1 to 3 teaspoons chipotle chile powder, to taste
1 teaspoon salt and pepper

cheese Crisps
4 cups (12 ounces) grated Wisconsin parmesan cheese
1 cup masa harina
1 to 2 tablespoons ancho or Chimayo (New Mexican) chili powder
12 cups micro lettuce

Cooking Directions:

Prepare the grill according to the manufacturer's directions, and preheat the 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 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 the dressing, combine the olive oil, tomatoes, peppers, vinegar, chili powder, and salt and pepper in blender; process until smooth. Refrigerate until ready to use.

For the cheese crisps, 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.

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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