Best Portobello Napoleon 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.

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

Steps:

Puree all the ingredients to form a sauce.
Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

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.

Portobello Mushroom Napoleon Appetizers image

Provided by @MakeItYours

Number Of Ingredients 6

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tablespoons butter
8 ounces portobello mushroom, cut into 1/2-inch slices
1 small zucchini, thinly sliced crosswise or 1/2 cup sliced drained roasted peppers
3 tablespoons chopped fresh basil leaves
9 slices deli mozzarella cheese, cut in half and rolled up