Bite with Belkys: Portobello Ripieno

The Restaurant: Caffe Da Vinci

1009 Kane Concourse, 96th Street

Bay Harbor Island, FL 33154

305-861-8166

http://www.caffedavinci.com

The Dish: Portobello Ripieno (Stuffed Portobello Mushroom)

4 Portobello mushrooms

1/2 cup olive oil

2 large tomatoes, diced

1 cup fresh mozzarella, diced cubes

4 thick slices prosciutto, diced

1 tbsp. chopped basil

1 tsp. chopped garlic

1/2 cup demi glace

1/2 cup marsala wine

1 tbsp. butter

salt to taste

pepper to taste

Vegetable oil to brush on mushrooms

Start with the salad by mixing in a bowl, tomatoes, prosciutto, mozzarella, chopped garlic, chopped basil, salt, pepper and olive oil.

Next, clean the portobello mushroom removing the stem and the bottom and peeling the top.

Brush vegetable oil on mushrooms and season with salt and pepper, then grill for a few minutes on each side until grill marks appear.

Put the mushrooms upside down on a sheet pan. Top each with some of the salad mix, then sprinkle with parmesan cheese and bake for about 8 minutes at 450 degrees.

While mushrooms are baking, pour the marsala wine and demi glace into a saucepan and bring to a boil. Add the butter, then season with salt and pepper.

To plate, start with a bed of spinach, put the mushroom on top and add the marsala sauce. Garnish with a basil sprig.

Serves 4.

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