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Portobello Mushroom Wrap

Mushrom60

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24
serves

INGREDIENTS

6 red onions, quartered in rings
3 oz. port wine
13 1/2 oz. Balsamic vinegar, divided
24 bell peppers (red, yellow, green)
2 lb. large garlic cloves (skin on)
Olive oil, as needed
24 Portabella mushrooms, stemmed and gills removed
8 shallots, thinly sliced
3/4 cup minced fresh thyme
3/4 cup minced fresh chives
1 cup 2 tbsp. minced fresh basil, divided
6 egg yolks
48 oz. mascarpone cheese
24 large spinach tortillas
1 1/2 lb. fresh mozzarella cheese, grated

INSTRUCTIONS

  1. 1
    Combine the onion rings (keeping them intact), port, and 1 1/2 oz. balsamic and refrigerate overnight. The next day, drain off the marinade and grill the onions until softened.
  2. 2
    Toss the peppers and garlic with olive oil to coat and roast in a 350ºF oven until the pepper skins have begun to blacken and the garlic is tender. Slip the garlic from the skins into a food processor. Peel and seed the peppers.
  3. 3
    Combine 2 cups olive oil, the shallots, 12 oz. balsamic, the thyme, chives, and 3/4 cup of the basil. Season with salt and pepper and gently toss the mixture with the mushrooms. Place the mushrooms, upside down, on a sheet pan lined with parchment or aluminum foil. Put the shallots and herbs in the mushrooms, but reserve any liquid left in the bowl. Roast until the mushrooms are tender. Return them to the remaining marinade to cool slightly.
  4. 4
    Put 6 roasted red peppers in a food processor with the garlic. Add the yolks and remaining 6 tbsp. of the basil. Puree until fairly smooth, then add the mascarpone 4 oz. at a time and puree until smooth. Season to taste with salt and pepper.
  5. 5
    For Each Serving: Warm a tortilla and spread it with 2 tbsp. of the red pepper mascarpone. Slice and lay 1 mushroom on top and add several pepper strips. Top with 1/4 onion, separating the rings. Sprinkle 1 oz. of mozzarella evenly over the vegetables. Melt the cheese. Slide the hot tortilla onto a plate.

notes

Recipe courtesy of Chef Joe Kindred, The Pump Room, Chicago

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cuisines North & South American, Other North American
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