These three things, Portabella mushroom, red pepper, and Fontina cheese can easily be the foundation for an assortment of delectable dishes. They can be approached as an appetizer, become the focus of a sandwich creation, or even a hearty entrée.
The fact is that the three of these things together provide the solid center for a number of versatile options to build off. They are very healthy, simple, and reasonably priced items to enjoy in almost any setting. I consider these qualities to be very important and attractive when thinking of possible dishes to create in my kitchen as well as offer to you the reader.
When it comes to creating this core ensemble, the process is relatively easy as well, where it goes from there is really dependent upon your own taste, mood, and sense of culinary adventure. You will require the following to get you started.
Portabella Mushroom Recipe For Four
- Eight large portabella mushroom caps cleaned
- Two large red peppers de-stemmed de-seeded and julienned
- One medium purple onion de-shelled and julienned
- One shallot minced
- One clove of garlic minced
- 100% pure extra virgin olive oil
- Balsamic vinegar
- Madeira wine
- Coarse ground black pepper
- Sea salt
- Eight slices fontina cheese
Not sure how to julienne? Watch the video below!
Making Your Portabella Mushroom Recipe with Roasted Portabella, Red Pepper, And Fontina
- Once all of your ingredients are gathered and prepared, you can turn your oven on so that it can pre-heat to a temperature of 450 degrees.
- In an oven safe Cornish dish (if you don’t have one of these, tin foil will make a fine substitute) place your julienned red peppers, and the minced garlic.
- Sprinkle with a pinch of salt and pepper then pour olive oil over them until thoroughly submerged.
- Cover with a lid (or twist the tin foil closed at the top) and place in the oven for about 20 to 30 minutes or until they begin to brown.
- Place a sheet of parchment paper on a baking sheet-pan and place the portabella caps top-side down on the paper.
- Drizzle generously with olive oil and balsamic vinegar and then sprinkle with salt and pepper before placing in the 450 degree oven for 20 to 30 minutes.
- Keep an eye on them by checking often so they don’t burn. In a sauté pan over med-high heat coat the pan with olive oil and allow to heat up.
- Toss in your minced shallot and allow them to sweat stirring often to they don’t burn. Upon reaching a sweated status, carefully add a splash of Madeira wine and let simmer down.
- In a large mixing bowl, place the mushroom caps and the red pepper mixture.
- Pour the Madeira and shallot sauce into the bowl and gently toss.
- Place another sheet of parchment paper on your sheet-pan again and create stacks.
- With a mushroom cap at the bottom, then place some red peppers, then a slice of Fontina cheese and repeat. Repeat this order twice to make four stacks each with two mushroom caps, and two slices of Fontina cheese.
- Place back into the oven for 5 to 10 minutes and broil for an additional 3 to 5 minutes or until the cheese is golden and bubbly.
As I’ve said, the rest is up to you. It is wonderful on its own, but it can be great as something you create around.
Enjoy, and happy eating.