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Dazzle Mom with a stack of ’shrooms Chef’s Corner CHEF DAVID HOWE Cork restaurant

This Portabello and Cheese Napoleon was prepared by Chef David Howe from Cork restaurant.

S. JOHN WILKIN/THE TIMES LEADER

With Mother’s Day coming, here’s an easy appetizer recipe you can prepare that I’m sure your mother will love. My mother loves the flavor and texture of portabello mushrooms, so I try to incorporate them into recipes whenever I’m cooking for Mom. They are great in soups, sautéed and served on top of burgers or stuffed with various cheese mixtures and baked. During grilling season, a marinated grilled portabello tastes delicious.

For the recipe below, begin by cleaning your portabello under running water, remove any extra debris from cap of the mushroom, then dry it with paper towels. Remove stem by gently moving it back and forth until you can pull it out. You can save the stem to use in a stock.

PORTABELLO AND CHEESE NAPOLEON

1 large portabello mushroom

2 frozen egg roll wrappers

8 ounces cream cheese

1 cup ricotta cheese

1/2 cup Parmesan cheese

4 ounces diced prosciutto

Olive oil and garlic for sautéeing

ROASTED RED PEPPER AIOLI

2 roasted red peppers

1 cup of mayonnaise

juice from 1 lemon

salt and pepper to taste

In a food processor or heavy-duty blender, mix all the ingredients for the roasted red pepper aioli. Set aside.

Cut each egg roll wrapper into four squares, deep fry until golden brown and set aside. Clean the portabello, remove stem, cut cap in half and slice into strips. Saute the portabello strips in olive oil and garlic until cooked to your liking. In a separate pan, sauté the prosciutto in oil and garlic until slightly browned. Mix prosciutto together with the three cheeses until creamy.

Spread cheese and prosciutto mixture on top of all but two of the fried-egg-roll wraps. Place the sautéed, sliced prosciutto on top of the cheese mixture. Place on a baking sheet and bake in a 400-degree oven for four or five minutes.

Drizzle the roasted red pepper aioli in a nice design on a plate. Layer three of the fried squares with cheese mixture and mushrooms on top of each other over the aioli, then top with the plain square. Drizzle a bit more of the aioli over the stack and garnish with fried basil. Enjoy!

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