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Stuffed Portobello Mushroom Appetizer

This recipe uses cambozola cheese, which has gained favour in local restaurants as of late. Invented in the 1970s in Germany, it is a hybrid of French camembert and Italian gorgonzola. It has a much milder flavouring than a typical blue cheese, but still has a spicy kick that blends well with this dish.

Chef Perry Scaletta,
La Scala

6 portobello mushroom caps
1/2 to 3/4 cup olive oil
1 Tbsp minced garlic, divided
Salt and pepper, to taste

1 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
6 sun-dried tomatoes, diced
20 strips marinated spicy eggplant, diced
1 red pepper, diced
Pinch dry oregano
Pinch black pepper
6 thick slices cambozola cheese
1/4 cup red wine
1 cup demi-glace

3 cups mixed greens

1.   Preheat oven to 450˚F.
2.   Drizzle olive oil over mushroom caps. Sprinkle pinch of garlic, salt, pepper on each mushroom.
3.   Bake mushrooms for 20 minutes.

1.   Preheat oven to 450˚F.
2.   In a sauté pan, at medium heat, add olive oil, onions and garlic. Toss in diced sun-dried tomatoes, eggplant, red pepper, oregano and black
pepper. Sauté for 2-3 minutes.
3.   Spoon 1/6th of tomato mixture into each mushroom cap and top with cheese.
4.   Place mushroom caps in frying pan. Add red wine and demi-glace into pan, but not into mushroom caps.
5.   Bake for 15 minutes, or until cheese is lightly melted.

To serve
1.   Place mushroom cap beside 1/2 cup of mixed greens. Drizzle red wine and demi-glace mixture onto each plate.

Yield  6 servings


Owner Perry Scaletta has held his spot on the Corydon Avenue strip for more than two decades. High-quality cooking and stylish renos have kept this restaurant eternally fresh. Elegant Italian…

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