Winter Harvest Griller - Love of Food

Winter Harvest Griller

Portobello mushroom, roasted red peppers, spinach and onions, provolone cheese, pickled eggplant relish on a ciabatta.

By: Lauren Scorzetti, Signature Chef

Prep Time: 4 hours 30 minutes
Cook Time: 25 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 sandwiches

Ingredients:

1/2 cup pickled eggplant relish
4 large marinated Portobello mushrooms
1/2 cup marinated roasted red peppers
1 cup sautéed spinach and onions
8 slices provolone cheese
4 Ciabatta rolls, 4 inch

Pickled Eggplant Relish
1 teaspoon olive oil
1/4 cup eggplant, diced 1/4 inch
1/4 cup celery, diced 1/4 inch
2 tablespoons red onion, diced 1/4 inch
1 teaspoon whole clove peeled garlic, minced
2 teaspoons white vinegar
1/2 teaspoon sugar
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Marinated Portobello Mushrooms
4 large Portobello mushrooms caps
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon oregano leaves, dried

Marinated Roasted Red Peppers
1/2 cup roasted red peppers, julienne 1/4 inch strips
1 teaspoon whole clove peeled garlic, minced
2 tablespoons olive oil
1 teaspoon oregano leaves, dried
1 tablespoon Italian parsley leaves, minced
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Sauteed Spinach and Onions
1 1/2 teaspoons olive oil
1/4 cup yellow onion, julienne 1/4 inch strips
2 cups spinach
1/4 teaspoon ground black pepper

Allergens:

Gluten, Milk, Wheat

Nutritional Information

Vegetarian

Directions:

Pickled Eggplant Relish: In a sauté pan, heat oil on medium high heat. Add eggplant, celery, onions and garlic. Saute for 3 to 4 minutes or until tender and translucent. Add vinegar, sugar, salt and pepper. Reduce heat to low. Simmer for 3 minutes or until mixture is able to mash. Using a hand masher or back of a spoon, smash eggplant mixture to create a chunky spread.
Marinated Portobello Mushrooms: Wipe outside of mushroom caps with a damp cloth. Using a spoon, gently degill cap. In a small bowl, combine all ingredients except mushrooms. Mix until well blended. Place mushroom caps in a shallow pan, pour marinade mixture over mushroom caps. Toss to evenly coat. Refrigerate for 4 hours to marinate. Drain and discard excess marinade.
Marinated Roasted Red Peppers: In a bowl, combine all ingredients. Mix until well blended. Refrigerate for 4 hours. Discard excess marinade.
Sauteed Spinach and Onions: In a sauté pan, heat oil over medium high heat. Add onions, sauté until caramelized. Add spinach, season with pepper. Mix well and remove from heat, Stir until spinach just wilts.
For Service: Preheat flat top grill to medium high heat. Place mushroom caps on grill. Grill both sides of mushroom caps until soft and tender. Place roasted peppers and spinach and onions on grill to heat. Place spinach on inside portion of mushroom caps, top with roasted peppers, 2 slices provolone cheese on top of peppers and allow to melt. Split rolls and toast. Spread 1 tablespoon pickled eggplant relish on heel of each roll. Place mushroom caps with cheese on top of eggplant relish. Place crown of roll on sandwich to close. Cut in half.