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3950 Restaurant's Portobello Napoleon of Grilled Vegetables
1/2 C. extra-virgin olive oil
1 clove garlic, minced (about 1 teaspoon)
1 T. finely chopped fresh basil
kosher salt and freshly ground pepper to taste
16 (3-inch diameter) portobello mushrooms, stemmed (see note)
1 large green zucchini, cut lengthwise into 1/4-inch slices
1 large yellow zucchini, cut lengthwise into 1/4-inch slices
2 red bell peppers, stemmed, seeded and halved
Port wine reduction:
2 C. Tawny Port
1/2 bunch fresh basil leaves
1/2 bunch fresh parsley leaves
1 C. extra-virgin olive oil
6 oz. goat cheese
4 oz. cream cheese
To make marinated vegetables:
Combine olive oil, garlic, basil, salt and pepper; mix well. Add portobellos, green and yellow zucchini and bell pepper halves. Marinate at least 1 hour. Meanwhile make the port reduction and basil oil.
To make port wine reduction:
Pour wine into stainless-steel saucepan and simmer slowly until it has reduced to 1/2 cup or a syrup-like consistency. This should take about 20 to 30 minutes.
To make basil oil:
Blanch herbs quickly in boiling water. Immediately remove and plunge into ice water. drain herbs well. Combine herbs and oil in blender. Blend on high speed about 20 seconds. Strain through a fine mesh sieve or several layers of cheesecloth. Store tightly covered in the refrigerator. Will keep for up to 1 month. Makes 1 cup.
To assemble the napoleon:
Lightly grill vegetables until tender, but not soft. Set aside to cool. Combine goat cheese and cream cheese in a mixer; beat until smooth. Using a 2 1/2 inch round cutter, cut mushrooms and peppers into rounds. Cut squash into 2 1/2-inch segments. Layer vegetables and cheese into 2 1/2-inch round ring molds in the following order: portobello, cheese, green zucchini, cheese, bell pepper, cheese, yellow zucchini, cheese, and portobello. Refrigerate napoleons until well chilled. Unmold onto serving plates just before serving. Drizzle basil oil and port wine reduction around napoleons.
If you can't find 3-inch portobellos, you can use larger ones. Instead of cutting all the vegetables and molding them, stack them and cut the napoleons into quarters, using toothpicks to hold the wedges together.
Makes 8 servings.
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