Portabella Egg Rolls
MONTEREY MUSHROOMS5
3 tablespoons olive oil
3 tablespoons minced garlic
1 20-ounce package Monterey* Portabella Mushrooms, diced
2 tablespoons basil pesto
8 ounces grated mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups marinated artichoke hearts, drained and chopped
Salt and pepper
1 package large square egg roll wrappers ( 20)
Vegetable oil for deep-frying
1. Heat a large skillet over high heat. Add oil, garlic and mushrooms and
cook, stirring, for 10 minutes, or until mushrooms are tender. Drain and
let cool.
2. Add pesto, cheese, artichokes, and salt and pepper to taste to the cooled
mushrooms and stir to combine.
3. To make the egg rolls, wrap and fry according to instructions on the
package. Makes 10 servings.
Tip: Accompany with baby greens dressed with balsamic vinaigrette.
Brands may vary by region; substitute a similar product.
Baby Portobello Napoleons
with Fresh Mozzarella
BELGIOIOSO5
2 cups balsamic vinegar
6 baby portobello mushrooms, cleaned and stemmed
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 1/2-inch slices BelGioioso* Fresh Mozzarella cheese
1 Roma tomato, sliced
6 fresh basil leaves
1/4 cup pine nuts
1. Pour vinegar into a saucepan and cook over high heat until reduced by
half. Set aside to cool.
2. Preheat a grill pan over medium-high heat.
3. Brush mushrooms with olive oil and sprinkle with salt and pepper. Grill
for 2-3 minutes on each side, or until tender.
4. Remove from the grill and top each mushroom with a slice of mozzarella,
a slice of tomato and a basil leaf.
5. Sprinkle with pine nuts and drizzle with the balsamic glaze.
Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
