Recipe courtesy of Rialto

Portobello Napoleon

GUEST: JOHN MCENROE
  • Level: Easy
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Ingredients

Extra-virgin olive oil

4 large portobello mushrooms

1 red tomato, sliced

1 yellow tomato, sliced

1 pound Swiss chard or spinach, blanched and squeezed of excess water

1/2 pound white beans, cooked and unsalted

1/2 pound brown rice, cooked pilaf style

Salt and pepper

2 ounces Parmesan, shaved

1/2 teaspoon garlic, chopped

Directions

Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.

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