Portobella Tower with Mozzarella and Tomato Pomodoro Recipe
A look-at-me dish with real substance. Savoury Portobellos are enhanced by ripe tomatoes and shredded Mozzarella, all in a Pomodoro sauce.
Makes 2 servings
Preparation time: 35 minutes
5 canned organic plum tomatoes, drained and diced
3 tablespoons extra virgin olive oil
5 basil leaves, rolled up and sliced into thin ribbons
½ organic shallot, finely minced (about 2 tablespoons)
2 organic garlic cloves, minced
3 medium organic Portobello mushrooms
2 tablespoons extra virgin olive oil
2 slices of low-fat organic mozzarella cheese
kosher salt and black pepper, to taste
sprig of rosemary for garnish
1. In a medium bowl, add diced tomatoes, olive oil, basil, shallots and garlic. Season with a pinch of salt and pepper. Stir and let stand.
2. Heat up a grill or grill pan over medium high heat. Season mushrooms with salt and pepper, then drizzle with olive oil. Place mushrooms on hot grill. Grill for 8 minutes on one side and 7 minutes on the other; remove from heat.
3. Build your mushroom tower. Start by spooning a few spoonfuls of the tomato mixture onto the center of serving plate. Place first mushroom cap on top of tomatoes. Add cheese and a few more spoonfuls of tomatoes. Then the second mushroom cap, then cheese, then tomatoes. Top with the third mushroom cap, then spear it with sprig of rosemary or a short wooden skewer for stability. Use any remaining tomatoes to garnish the plate.