By Chef Mark Shoopman of Lutheran Hillside Village.
4 each Portobello mushroom caps, stems removed
2 tablespoons Chef Mark’s seasoning, recipe follows
1 cup Spicy-Sweet mustard and maple dressing, recipe follows
As needed Extra virgin olive oil, enough to coat the mushroom caps
1 cup Fontina cheese, shredded
¼ cup Freshly grated Parmesan cheese
1 cup Baby spinach
1 cup Arugula
1 cup Mesclyn greens
1 cup Fresh Strawberries, hulled and sliced
1 cup Fresh Blueberries
2 each Roasted beets, diced
½ cup Radishes, sliced thin
As desired Freshly ground black pepper, and sea salt
½ cups Fresh baby sweet peppers, thinly sliced into rings
½ cup Pecan halves
1 loaf Crusty French baguette, baked, sliced and kept warm for service
Spicy-Sweet Mustard Dressing:
¼ cup Smooth, prepared spicy mustard
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Soy sauce
¼ cup Cider vinegar
2 tablespoons Real Grade A Amber Maple Syrup
-Whisk all ingredients together in a small bowl until smooth and keep chilled.
Chef Mark’s Spice Blend:
1 ½ tablespoons Chili powder
1 tablespoon Good quality smoked paprika
2 tablespoons Sea salt
1 tablespoon Freshly ground black pepper
1 tablespoon Dried Oregano
1 tablespoon Cayenne pepper
1 tablespoon Dried Thyme
1 tablespoon Granulated garlic
1 tablespoon Onion powder
1 teaspoon White pepper
-Mix all ingredients and store in an air tight container.
Preheat oven broiler on high heat setting.
Brush the Portobello mushrooms with olive oil and season with salt and pepper. Set aside.
Mix the Fontina and Parmesan cheese together. Make sure it stays loosely packed.
Heat grill to medium high heat and place the mushrooms with cap side up and grill until tender approximately 3 minutes. Turn and continue grilling until other side is tender, approximately another 2 minutes.
Place the mushrooms caps on a baking sheet, pat dry the excess moisture and stuff each with equal amounts of the cheese mixture, about 2 tablespoons each. Place in the oven and broil until the cheese is nicely browned and bubbling, approximately 2-4 minutes.
In a chilled bowl mix the greens together.
On a salad plate, Cut the hot mushroom in half and place in the center and to each side of the plate and artfully arrange the tossed greens between the center of the mushroom cap and decorate with the blueberries, strawberries, radishes, beets, and pecans. Lovingly drizzle with enough of the chilled spicy-sweet salad dressing to coat. Season with sea salt and freshly ground pepper and serve immediately with crusty French bread and enjoy!
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