Oven Baked Portabello Mushrooms with sweet basil, roasted red peppers, fennel, artichokes and tangy goats cheese, drizzled with a 20 year old Modena Balsamic vinegar

Ingredients

4 portabello mushrooms sea salt/ fresh cracked pepper
1 bunch basil, chopped
200 ml. Artichokes, sliced
200 ml roasted red pepper, sliced
200 gr. Goats cheese
1 small bulb fennel, sliced
½ red onion, sliced
Extra virgin olive oil
modena balsamic vinegar
75 ml dry white wine
2 cloves garlic, chopped
1 lemon, juiced
1 tbsp. Ginger, chopped
½ stalk leek, julienne

Method

• Preheat oven to 375’f. Place mushrooms onto a baking sheet, season, and brush with extra virgin olive oil.
• Place in oven for approx. 5-7 minutes depending on the sizes. Take out and put aside.
• Meanwhile heat a skillet, add olive oil, add onions, season and sweat for 1 minute. Add garlic and ginger, saute for 1 minute.
• Add white wine and reduce for 3 minutes.
• Add fennel, and saute for an additional 2 minutes, season.
• Turn heat off and add artichokes, leeks, basil, lemon juice, and roasted red peppers. Adjust seasoning.
• Add mixture to the mushrooms. Crumble goats cheese over top and place back in oven for an additional 8-10 minutes.
• Drizzle a good modena balsamic vinegar over top.
  
  
  Serves 4

Recipes created by Executive Chef Frank Abbinante. Chefs On The Run.

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