Grilled Portabella Napoleons

Summary

Yield4
Prep Time1 hours
Recipe TypesLunch & Dinner

Description

This dish is very rich, serve with a light pasta side dish and mixed greens. A great match for the Cabernet Sauvignon.

Ingredients

  • 4 Large Portabella mushrooms caps, stem removed, brush to clean
  • 1 Large eggplant, sliced 1/4 inch rounds
  • 3⁄4 c Greek salad dressing, substitute iItalian
  • 1 Finely diced clove of garlic
  • 1⁄4 c Olive oil
  • 1 c Sundried tomatoes, the kind in oil, diced
  • 8 Fresh basil leaves
  • 1 c Grated mozzarella
  • 1⁄2 ct Grated Asiago cheese, can substitute with provolone

Instructions

Mix olive oil and garlic, add pinch of salt, let sit 10 minutes. Place sliced eggplant in shallow baking dish, one layer. Drizzle with the Greek dressing, turn to coat both sides. Let sit 1/2 hour. Drizzle olive oil/garlic mixture over the web side of the portabella mushrooms. Heat grill on to medium. Grill mushrooms for about 10 minutes or until mushrooms look tender but not mushy. Grill eggplants both sides until tender and nice grill marks appear. Remove to assemble Napoleon. Distribute about 1 TBSP of the sun-dried tomatoes on each mushroom cap. Divide the Asiago cheese amongst the 4 mushroom caps. Layer on the grilled eggplants, 2 to 3 sliced to each mushroom. Top with mozzarella. Return to grill, heating until the cheeses melt.