Best Portabella Napoleons Recipes

PORTABELLA NAPOLEONS

Steps:

• Combine the 3/4 cup olive oil, balsamic vinegar, white wine and garlic in a large bowl.
• Add the mushroom caps, chicken breasts and tomato slices, tossing to coat.
• Cover and marinate for 30 minutes.
• Preheat the grill to medium heat.
• Remove the mushrooms, chicken breasts and tomatoes, and discard the marinade.
• Place the mushrooms on a tray covered in parchment paper.
• Grill until tender.
• Remove to a plate.
• Place the tomatoes on a tray covered in parchment paper (can used the same tray).
• Grill for only 1 minute on each side or the tomatoes will fall apart.
• Remove to a plate.
• Place the chicken breasts on the tray.
• Grill for two minutes on each side.
• Preheat the oven to 375 degrees F.
• Layer one mushroom cap (stem side up), one chicken breast, one slice of tomato, one 2 basil leaves, another tomato slice on top, and them cover with one mushroom cap, stem side down.
• Take one sheet of phyllo dough, brush with olive oil, repeat with two more sheets.
• Wrap the 3 sheets of dough (all three at once) around the mushroom "sandwich.
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• Place this seam side down on a baking sheet covered in parchment paper, making sure the ends are tucked underneath.
• Brush the top and sides with olive oil.
• Repeat this with the other 3 sandwiches, using three sheets of phyllo dough per sandwich.
• Bake for 20 minutes or until golden brown.

BABY PORTABELLA NAPOLEONS WITH FRESH MOZZARELLA

Steps:

• Put vinegar into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/2 the original volume. Set aside to cool to room temperature.
• Preheat a grill pan over medium high heat. Brush mushroom caps with olive oil, sprinkle with salt and pepper, and grill 2-3 minutes per side or until tender.
• Remove mushrooms from grill. Top with a slice of mozzarella, then place a slice of tomato over the cheese. Place a leaf of basil on top of tomato and sprinkle with pine nuts. Drizzle with reduced balsamic vinegar glaze.