DOUBLE BAKED PORTABELLO MUSHROOMS WITH GRILLED FENNEL, JAPANESE EGGPLANT, ASPARAGUS TIPS, SEARED GINGER AND BABY BOK CHOY. TOPPED WITH FRESH BOCONCINI AND A 20 YEAR OLD MODENA BALSAMIC VINEGAR

Ingredients

4 medium sized portabello mushrooms
sea salt/ fresh cracked pepper
2 tbsp extra virgin olive oil
2 mozzarella balls, sliced
2 baby bok choy
1 fennel bulb, sliced
½ # asparagus tips
1 tbsp. Ginger, sliced
1 Japanese eggplant, sliced
2 tbsp. 20 yr. Balsamic
1 tbsp. Fresh mint, chopped
1 lemon, juiced
½ onion, sliced

Method

• Preheat oven to 375°f
• Remove the stems of the mushrooms, place on a baking sheet, season, and squeeze fresh lemon juice. Place in the oven for approx. 4-5 minutes. Remove and put aside.
• Preheat barbeque; season by putting some vegetable oil on a paper towel and rubbing grill
• Place fennel, eggplant, in a bowl, season and add 1 tbsp. Olive oil.
• Place onto grill and sear for 1 minute on each side, put aside
• In a sauce pan add 1tbsp. Olive oil, heat, add onion, season, and saute for 2 minutes, add ginger and bok choy, season , and saute an additional minute, add fresh mint
• Place the ingredients in the mushrooms, top with fresh mozzarella and place back in the oven for 5-7 minutes
• Drizzle with balsamic vinegar
  
  Serves 4