Appetizer:
Grilled Portobello Filled with Forest Mushroom & Goat Cheese, Baby Green Salad with Asparagus

Ingredients

4oz shitake Mushrooms
4oz oyster mushrooms
4oz button mushrooms
4 medium size Portobello mushrooms
4oz goat cheese
12 asparagus spears blanched & cooled in ice water
1 tablespoon chopped fresh shallots
1 tablespoon chopped fresh garlic
1 teaspoon chopped fresh rosemary
1 tablespoon butter
4oz baby organic greens
Extra virgin olive oil
Balsamic vinegar
Kosher salt & fresh ground black pepper to taste

Method

Season the Portobellos with salt, pepper & a touch of olive oil. Lightly grill.

In a pan on medium heat sauté the shallots, garlic with butter then add the remaining mushrooms continue sautéing until golden in color. Add the rosemary & Season with salt, pepper. Cool completely.

Coarsely chop the cooled mushroom and mix together with goat cheese, adjust the seasoning to taste. Portion the mix into four and fill the Portobello. When ready to serve place the mushrooms on a baking sheet and warm in a 450 oven for about five minutes. Dress the baby greens & asparagus with the olive oil, balsamic vinegar and season with salt and pepper. Arrange the salad on plates topping it with Portobello’s.

The mushrooms can be prepped well in advance of your dinner party and popped in the oven when needed.

Restaurant Chef: Roger Wakileh

Executive Chef: Daniel Lamy

Recipe graciously provided by:
The Old Mill Inn Restaurant

21 Old Mill Rd.,
Toronto, M8X 1G5
Tel: (416) 236-2641