State Police Tip Line: 1 (866) 326-7256
School Closings & Delays

Balsamic Glazed Portabella Mushroom

Basalmic Glazed Mushroom

Yield: 1 Serving Ingredients 2 Each Portabella Caps As Needed Balsamic Vinaigrette 1 Ounce Baby Spinach ½ Ounce Garlic, Fine Dice ½ Ounce Shallots, Fine Dice 1 Each Red Pepper, Fire Roasted, Peeled, Seeded & Julienned 1 Ounce Fresh Mozzarella ½ Ounce Crumbled Feta Cheese ½ Ounce Reduced Balsamic Vinegar ¼ Ounce Basil Oil As Needed Olive Oil As Needed Fresh Parsley, Chopped To Taste Fresh Ground Black Pepper To Taste Salt & White Pepper

Method of Preparation 1) Remove fins from portabella & marinate in balsamic vinaigrette for 20-40 minutes. 2) Grill or roast portabella until tender. Season with salt & pepper. Reserve for service. 3) Saute spinach in olive oil with garlic and shallots. Season with salt & pepper.

To Assemble the Dish 1) Place sautéed spinach in portabella cap, place roasted red peppers on spinach along

with fresh mozzarella cheese – melt in oven or under a broiler. 2) Place mushroom on heated dinner plate, crumble feta around mushroom, drizzle with

reduced balsamic vinegar & a few drops of basil oil.

Prepared By John J, Hudak Jr., CEC, AAC, ACE Executive Chef, Bentley’s Entertainment Complex

Assisted By Edward Ancas Sous Chef, Bentley’s Entertainment Complex

Talkback 16 Online Discussion:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 31,157 other followers