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
