~~~~~PORTABELLA~~~~~
STACK
1 Sprig of Rosemary
4 oz. Balsamic Vinegar
2 large Portabella Mushrooms
4 oz. Extra Virgin Olive Oil
2 oz. Goat Cheese
2 oz. Arugula
2 - 4 Roasted Red Peppers
Step 1
Roast 2 mushroom caps (stems removed) with 1 oz. olive oil, balsamic vinegar,
fresh rosemary, salt and pepper to taste until center of mushroom is soft.
Step 2
In sauté pan, heat 2 oz. olive oil and sauté garlic, roasted peppers. Add
baby arugula and drizzle of balsamic vinegar, dash of salt and pepper.
Step3
Place 1 mushroom cap on plate and top with 1/2 of sautéed arugula and goat
cheese. Then add second mushroom cap and remaining arugula and finish with
goat cheese, drizzle with remaining olive oil.
Garnish with
rosemary.
ENJOY!