GUEST: JOHN MCENROE
Recipe courtesy of Rialto
Save Recipe Print
Level:
Easy

Ingredients

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Portobello Mushroom Lasagna

Recipe courtesy of Ina Garten

Napoleons

Recipe courtesy of David Rosengarten

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque

Recipe courtesy of Robert Irvine

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette

Recipe courtesy of Jack McDavid

Hawaiian Napoleon

Recipe courtesy of Eric Lee

Sashimi Napoleon

Recipe courtesy of Bev Gannon

Wonton Napoleons

Recipe courtesy of Sandra Lee

Neapolitan Napoleons

Recipe courtesy of Warren Brown

Browse Reviews By Keyword

          Latest Stories