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Stuffed Portobello Mushroom Appetizer

Chef Perry Scaletta,
La Scala

This recipe uses cambozola cheese, which has gained favour in local restaurants as of late. Invented in the 1970s in Germany, it is a hybrid of French camembert and Italian gorgonzola. It has a much milder flavouring than a typical blue cheese, but still has a spicy kick that blends well with this dish.

6 portobello mushroom caps
1/2 to 3/4 cup olive oil
1 Tbsp minced garlic, divided
Salt and pepper, to taste

1 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
6 sun-dried tomatoes, diced
20 strips marinated spicy eggplant, diced
1 red pepper, diced
Pinch dry oregano
Pinch black pepper
6 thick slices cambozola cheese
1/4 cup red wine
1 cup demi-glace

3 cups mixed greens

1.   Preheat oven to 450˚F.
2.   Drizzle olive oil over mushroom caps. Sprinkle pinch of garlic, salt, pepper on each mushroom.
3.   Bake mushrooms for 20 minutes.

1.   Preheat oven to 450˚F.
2.   In a sauté pan, at medium heat, add olive oil, onions and garlic. Toss in diced sun-dried tomatoes, eggplant, red pepper, oregano and black
pepper. Sauté for 2-3 minutes.
3.   Spoon 1/6th of tomato mixture into each mushroom cap and top with cheese.
4.   Place mushroom caps in frying pan. Add red wine and demi-glace into pan, but not into mushroom caps.
5.   Bake for 15 minutes, or until cheese is lightly melted.

To serve
1.   Place mushroom cap beside 1/2 cup of mixed greens. Drizzle red wine and demi-glace mixture onto each plate.

Yield  6 servings

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