Best 3 Portobello Napoleon Recipes

**Unveiling Culinary Artistry: A Journey Through the Exquisite Portobello Napoleon**

In the culinary realm, where flavors dance and textures intertwine, there exists a dish that captivates the senses with its regal presence and symphony of flavors - the Portobello Napoleon. Envision a majestic stack of tender, meaty portobello mushrooms, interlaced with layers of velvety spinach, sun-dried tomatoes, and creamy goat cheese, all harmoniously united by a delicate balsamic glaze. This culinary masterpiece is not merely a dish; it's a testament to the transformative power of simple yet exquisite ingredients, meticulously orchestrated to create an unforgettable dining experience.

Our culinary journey begins with the Portobello Napoleon, a symphony of flavors and textures that will tantalize your taste buds. This recipe showcases the versatility of portobello mushrooms, transforming them from humble ingredients into succulent, smoky stars of the dish. Spinach and sun-dried tomatoes add vibrant colors and contrasting textures, while goat cheese lends a creamy richness that balances the earthiness of the mushrooms. A drizzle of balsamic glaze crowns this culinary masterpiece, adding a touch of tangy sweetness that elevates the dish to new heights.

For those seeking a vegetarian alternative, the Spinach and Feta Stuffed Portobello Mushrooms offer a delightful twist on the classic. Succulent portobello mushrooms serve as edible cups, generously filled with a vibrant medley of spinach, feta cheese, and herbs. A sprinkle of bread crumbs adds a crispy golden-brown topping, creating a textural contrast that adds depth to each bite.

If you crave a heartier option, the Portobello Mushroom Burgers are sure to satisfy. Juicy portobello mushrooms take center stage, seasoned with a blend of aromatic herbs and spices. Sandwiched between toasted buns, these burgers are topped with melted cheese, crisp lettuce, and a tangy tomato relish. Each bite delivers a burst of umami flavor, complemented by the freshness of the vegetables and the tangy relish.

Our culinary exploration concludes with the Portobello Mushroom Steaks, a sophisticated yet approachable dish that highlights the inherent elegance of portobello mushrooms. Grilled to perfection, the mushrooms develop a smoky, slightly charred exterior that yields to a tender, juicy interior. A simple marinade of olive oil, herbs, and spices enhances the natural flavors of the mushrooms, while a dollop of tangy salsa adds a refreshing touch.

Here are our top 3 tried and tested recipes!

VEGETABLE NAPOLEON WITH GRILLED PORTOBELLO MUSHROOM AND TOMATO BASIL BISQUE

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 19

Ingredients

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

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

Ingredients

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

Portobello Napoleon image

GUEST: JOHN MCENROE

Provided by Food Network

Number Of Ingredients 10

Ingredients

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.

Tips:

Choose the right portobello mushrooms. Look for mushrooms that are large, firm, and have a deep brown color. Avoid mushrooms that are bruised or have soft spots.
Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms.
Remove the stems from the mushrooms. Use a sharp knife to cut around the stem of each mushroom, leaving about 1 inch of stem attached.
Marinate the mushrooms. To add flavor to the mushrooms, marinate them in a mixture of olive oil, balsamic vinegar, garlic, and herbs for at least 30 minutes.
Cook the mushrooms. Portobello mushrooms can be cooked in a variety of ways, including grilling, roasting, or pan-frying. Be sure to cook the mushrooms until they are tender, but not mushy.
Assemble the napoleon. To assemble the napoleon, layer the mushrooms with slices of tomato, mozzarella cheese, and pesto. Repeat the layers until you have a stack of at least 3 layers.
Bake the napoleon. Place the napoleon in a preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serve the napoleon. Serve the napoleon immediately, topped with additional pesto and a sprinkle of fresh herbs.

Conclusion:

Portobello napoleons are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a portobello napoleon that is sure to impress your guests.