Portabella Napoleons Food

VEGETABLE NAPOLEON WITH GRILLED PORTOBELLO MUSHROOM AND TOMATO BASIL BISQUE

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
• Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
• Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
• To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

PORTABELLA NAPOLEONS

Steps:

• Combine the 3/4 cup olive oil, balsamic vinegar, white wine and garlic in a large bowl.
• Add the mushroom caps, chicken breasts and tomato slices, tossing to coat.
• Cover and marinate for 30 minutes.
• Preheat the grill to medium heat.
• Remove the mushrooms, chicken breasts and tomatoes, and discard the marinade.
• Place the mushrooms on a tray covered in parchment paper.
• Grill until tender.
• Remove to a plate.
• Place the tomatoes on a tray covered in parchment paper (can used the same tray).
• Grill for only 1 minute on each side or the tomatoes will fall apart.
• Remove to a plate.
• Place the chicken breasts on the tray.
• Grill for two minutes on each side.
• Preheat the oven to 375 degrees F.
• Layer one mushroom cap (stem side up), one chicken breast, one slice of tomato, one 2 basil leaves, another tomato slice on top, and them cover with one mushroom cap, stem side down.
• Take one sheet of phyllo dough, brush with olive oil, repeat with two more sheets.
• Wrap the 3 sheets of dough (all three at once) around the mushroom "sandwich.
• "
• Place this seam side down on a baking sheet covered in parchment paper, making sure the ends are tucked underneath.
• Brush the top and sides with olive oil.
• Repeat this with the other 3 sandwiches, using three sheets of phyllo dough per sandwich.
• Bake for 20 minutes or until golden brown.

PORTABELLA CRAB HASH NAPOLEON/WILTED SPINACH/CREAMED GARLIC

Steps:

• PREPARE PORTOBELLO MUSHROOM & CRAB HASH NAPOELON::.
• Pre heat oven to 425°F.
• Clean Portobello mushroom and remove "gills", coat with olive oil in a large bowl and season with salt and pepper; place on a roasting pan and roast in oven for 20 minute.
• Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent; let cool.
• When pepper/onion mix is cool, combine with all other ingredients.
• Adjust seasoning.
• Remove mushrooms from the oven and place upside down on a rack to cool slightly.
• When cool enough to handle, fill with crab mix, to make an even saucer shape.
• Sautee until brown in a large sauté pan with crab side down first.
• Lightly wilt the spinach in a sauté pan.
• Place a thin layer of spinach on the crab and cut the mushroom cap in half.
• Place one half on top of the other so the spinach meets, to make a sandwich.
• Cut in three wedges and place around plate with wilted spinach in the center.
• PREPARE ROASTED GARLIC CREAM:.
• Place garlic and olive oil in a small roasting pan with cover over low heat.
• Roast until garlic is golden brown and soft (about 20 min.).
• Pour wine in a pot and add the diced vegetables and bay leaf.
• Bring to a boil and let reduce until dry.
• Add chicken broth and reduce by half.
• Add heavy cream and simmer for 5 minute.
• Strain.
• Place cream sauce in blender with 8 garlic cloves and blend.
• Strain again.
• Adjust seasoning.
• PREPARE CABERNET REDUCTION:.
• Pour wine in a pot and add the diced vegetables and bay leaf.
• Bring to a boil and let reduce until almost dry.
• Add reduced beef broth and mix in the butter.
• Strain & Serve.