Best Portobello Mushroom Napoleon Appetizers Recipes

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons butter
1 small red onion, diced
3 celery ribs, diced
1 small red bell pepper, diced
1 pound fresh tomatoes
1 tablespoon tomato paste
1 (16-ounce) can diced tomatoes
1 cup chicken stock
1 cup heavy cream
1/2 cup fresh basil
Salt
Freshly ground black pepper
12 portobello mushrooms, cleaned and gills removed
Salt
Freshly ground black pepper
1/4 cup olive oil
12 slices fresh mozzarella cheese
12 large slices fresh tomato
6 sprigs fresh basil

Steps:

Preheat oven to 375 degrees F.
Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

Portobello Napoleon image

Provided by Food Network

Number Of Ingredients 10

Extra-virgin olive oil
4 large portobello mushrooms
1 red tomato, sliced
1 yellow tomato, sliced
1 pound Swiss chard or spinach, blanched and squeezed of excess water
1/2 pound white beans, cooked and unsalted
1/2 pound brown rice, cooked pilaf style
Salt and pepper
2 ounces Parmesan, shaved
1/2 teaspoon garlic, chopped

Steps:

Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.

Mushroom Napoleon image

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 8

4 large portabello mushrooms, stems removed
1 medium red onion, cut into eight slices
1/4 cup reduced-fat red wine vinaigrette
4 small tomatoes, each cut into four slices
8 fresh basil leaves
1 cup crumbled goat cheese
2 tablespoons minced fresh thyme
Salt and pepper to taste

Steps:

Place mushrooms, onion and vinaigrette in a large resealable plastic bag. Seal bag; toss well to coat. Refrigerate 30 minutes. Drain and reserve marinade., For grill, coat grill rack with cooking spray before starting the grill. Wrap marinated onion slices in heavy-duty foil and place on medium-hot grill. Place mushrooms, gill side down, on grate. Grill both for 5-7 minutes; turn. Grill 5-7 minutes longer or until juices accumulate in the mushroom caps. Remove onions and mushrooms from grill; drain and reserve any juices from onions and mushrooms., For microwave, place onion slices and mushrooms, gill side up, on a microwave-safe plate. Cover and microwave for 3 minutes. Let stand for 30 seconds. Drain and reserve any juices., To serve, place each mushroom cap, gill side up, on a serving plate. Layer each with tomato, onion slices and basil. Sprinkle each stack with cheese and thyme. Combine reserved vinaigrette and cooking juices; drizzle over each stack. Season with salt and pepper. Serve warm.

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