Recipe Archive

Portabella & Heirloom Tomato Napoleon

Serving size:	Serves 4
Prep time:	20 minutes
Cook time:	20 minutes
Difficulty:
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Nugget Signature Recipe

Ingredients

• 4 large portabella mushrooms, de-stemmed and de-gilled
• 4 heirloom tomatoes, sliced
• 1 large round Mozzarella, sliced
• 1 head roasted garlic
• 4 tablespoons Parmigiano-Reggiano, grated
• ¼ cup soy sauce
• ¼ cup balsamic vinegar
• ¼ cup extra-virgin olive oil

Preparation

Preheat the grill to medium-high heat.

In a mixing bowl, whisk together the soy, olive oil and vinegar; brush this mixture liberally over the mushrooms. Grill the mushrooms over medium-high heat for 5-7 minutes or until tender. When finished, set aside to cool.

When the mushrooms are cool enough to handle, smear 1 clove worth of roasted garlic onto the inside of the cap, then place 2 tomato slices on top of this, followed by a slice of fresh Mozzarella. Repeat this step one more time and top each mushroom stack with 1 tablespoon of Parmigiano-Reggiano.

Place the stacks back onto the grill and, over indirect heat with the lid closed, cook for 5-7 minutes more or just until the cheese is warm and starting to melt. If working with a gas grill, simply turn off one of the burners to create a cool spot. If working with a coal fire, push the coals to one side and finish the mushrooms on the unheated part of the grill. Garnish with fresh basil leaves and serve.

Pair with

Chenin Blanc

Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.

— Hank Beal, Director of Adult Beverages

Chardonnay

A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

— Hank Beal, Director of Adult Beverages

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