Ingredients
- 1 large portobello mushroom cap
- 3 ounces balsamic vinegar
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, plus 1/2 cup, plus 1/2 cup
- 1 bunch fresh basil leaves, torn
- 1 bunch fresh thyme, leaves picked
- 1 medium eggplant, sliced
- Kosher salt
- 1 small red bell pepper, diced, plus 1 large, top removed and seeded
- 1 sweet onion, diced
- 2 cloves garlic, finely chopped, plus 1
- 1 cup diced plum tomatoes
- 1 cup diced asparagus, plus 1/2 cup
- 1 cup white wine, plus 1/2 cup
- 2 cups cooked rice
- 1/4 cup Italian bread crumbs
- 1 (8-ounce) can white beans, rinsed and drained
- 1 lemon, juiced
Directions
Preheat oven to 450 degrees F.
To marinate the Portobello Mushroom:
In a deep bowl place mushroom cap, balsamic vinegar, salt and freshly ground black pepper, to taste, and 2 tablespoons of olive oil then mix well with hands. Finish mixture with torn pieces of basil and thyme (about 1/2 bunch of each) to release natural oils. Let stand for 30 minutes. After 30 minutes place mushroom on hot grill or broiler for 2 minutes on each side, slightly charring the outside while keeping the inside raw. Set aside
To prepare eggplant:
In a large deep bowl place slices of eggplant, apply kosher salt liberally to each slice, repeat in layers. Take a plate and put it on top of the eggplant and apply weight on the plate using anything that weighs a couple of pounds. Let stand for 1 to 2 hours, then rinse drain and pat dry until all water is removed. Finally dice into cubes for stuffing.
To prepare stuffing for pepper:
In hot saute pan add 1/2 cup olive oil until shimmering, then add diced pepper, onion, 2 cloves garlic, tomatoes, remaining basil and thyme, 1 cup of the asparagus, eggplant, salt and freshly ground black pepper, to taste. Saute until ingredients brown and you can smell the garlic (about 3 minutes) at this time add 1 cup white wine scraping bottom of saute pan – let simmer for 1 minute. In a separate bowl mix the cooked rice with the stuffing. If stuffing appears to dry add more olive oil.
When mixture is ready, take whole pepper and stuff finishing top with some bread crumbs and a drizzle of olive oil to keep moist, put in oven set at 450 degrees F for 35 minutes.
To prepare beans:
In a hot saute pan add 1/2 cup olive oil, 1 clove garlic, remaining 1/2 cup asparagus and beans, and saute for 2 minutes, Add lemon juice, remaining 1/2 cup white wine, and salt and freshly ground black pepper, to taste. Let simmer for 3 minutes until mixture is tight.
To assemble plate:
Place beans in center of plate, then place the portobello on top of the beans and then the stuffed pepper, finish with a sprinkle of fresh herbs or a drizzle of olive oil.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review