Keeping with the theme of “fall” foods, I present you guys with one of my favourite arrangements of one of my favourite foods: portobello mushrooms. There is nothing you can’t do with a portobello mushroom, from burgers to casseroles to stir frys, what have you. Portobello napoleon is one of those combinations of tastes and textures that is just so rich and so perfect, and all around a decadent comfort food. Prep and cooking are also incredibly simple, and what comes out is just oh-so-satisfying.
What you need:
Two packages of portobello mushrooms (approx. 6 small caps in each)
1 package of deli-sliced provolone
1 jar of roasted red peppers (or 4-5 home roasted ones)
1 jar of basil pesto (or a home made pesto)
How to make it:
Pre-heat your oven to 300-325F. Clean and hollow out the portobello mushrooms (scrape out the ribs, you won’t need those, and brush off the dirt). Arrange them on a baking sheet lined with tinfoil, and spray/drizzle with balsamic vinegar
Cover generously with salt& pepper, and let sit for about 10 minutes. Once the balsamic has been absorbed, begin layering the mushrooms with a smear of pesto, a slice of cheese, a roasted red pepper, another slice of cheese, another smear of basil, and then the second balsamic coated mushroom on top.
When these bad boys are all prepped and stacked, place them in the oven for about 20 minutes or so, or until cheese is bubbling. For better stability, throw a bamboo toothpick through the middle of each napoleon.
Once ready, serve up on a bed of rocket and cherry tomatoes and shredded parmesan for a bright looking presentation.