Grilled Portabellini Mushrooms Recipe

About: These simple yet decadent appetizers are served as a first course at Sbicca. Both elegant and flavorful, they can serve as a starter or side dish at home.

Recipe Info

Restaurant: Sbicca | San Diego

Servings: 4
Prep Time: 30 minutes
Cuisine: American
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (97)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (3)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: Yes

Directions

Recipe

Brush the mushrooms with olive oil, then grill or roast. Allow to cool.

Combine the cheeses until mixed well, then add rosemary and oregano. In a separate bowl, combine panko crumbs, garlic, and olive oil. Set aside.

Meanwhile, place the vinegar in a small saucepan and simmer until reduced by 3/4. Allow to cool.

Fill each mushroom with cheese mixture, top with bread crumb mixture, and bake at 375 degrees for about 10 minutes. Allow to cool slightly before handling.

To serve, plate mushrooms, sprinkle with salt and pepper, and drizzle balsamic reduction on top.

Ingredients

8 each portabellini mushrooms as needed, olive oil for grilling 6 oz. goat cheese 2 oz. cream cheese 2 tsp. fresh rosemary, chopped fine 1 tsp. oregano 1/2 C. panko bread crumbs 2 tsp. minced garlic 1-2 Tbsp. olive oil 1 C. balsamic vinegar to taste, salt and pepper

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