Posts Tagged ‘Chef Joe Kindred’

Portobello Mushroom Wrap

Yield: 24 portions


6 Red onions, quartered in rings
3 ounces port wine
1 1/2 ounces balsamic vinegar
24 Bell peppers (red, yellow, green)
2 pounds large garlic cloves (skin on)
Olive oil as needed
24 Portabella mushrooms, stemmed and gillsremoved
8 Shallots, thinly sliced
12 ounces balsamic vinegar
3/4 cup minced fresh thyme
3/4 cup minced fresh chives
1 cup plus 2 tablespoons minced fresh basil, divided
6 Egg yolks
48 ounces mascarpone cheese
24 Large spinach tortillas
1 1/2 pounds fresh mozzarella cheese, grated


Combine the onion rings (keeping them intact), port, and balsamic and refrigerate overnight. The next day, drain off the marinade and grill the onions until softened.

Toss the peppers and garlic with olive oil to coat and roast in a 350-degree oven until the pepper skins have begun to blacken and the garlic is tender. Slip the garlic from the skins into a food processor. Peel and seed the peppers.

Combine 2 cups olive oil, the shallots, 12 ounces balsamic, the thyme, chives, and 3/4 cup of the basil. Season with salt and pepper and gently toss the mixture with the mushrooms. Place the mushrooms, upside down, on a sheet pan lined with parchment or aluminum foil. Put the shallots and herbs in the mushrooms, but reserve any liquid left in the bowl. Roast until the mushrooms are tender. Return them to the remaining marinade to cool slightly.

Put 6 roasted red peppers in a food processor with the garlic. Add the yolks and remaining 6 tablespoons of the basil. Puree until fairly smooth, then add the mascarpone 4 ounces at a time and puree until smooth. Season to taste with salt and pepper.

For each serving to order: Warm a tortilla and spread it with 2 tablespoons of the red pepper mascarpone. Slice and lay 1 mushroom on top and add several pepper strips. Top with 1/4 onion, separating the rings. Sprinkle 1 ounce of mozzarella evenly over the vegetables. Melt the cheese. Slide the hot tortilla onto a plate.