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Bello

Created by:

Jigna Shah — Troy, MI

Redefining the idea of grilled cheese, portobello mushroom caps anchor this unique breadless sandwich. Zesty chutney, Wisconsin pepper jack and candied hazelnuts provide a myriad of flavors.

COOKING DIRECTIONS

For Chutney: Heat olive oil in skillet over medium heat; add garlic and stir until fragrant. Add chopped tomatoes, salt, sugar and red pepper flakes. Sauté mixture, stirring occasionally until it becomes paste-like. Set aside.

For Hazelnuts: Bring maple syrup to simmer in small saucepan over high heat. Add hazelnuts and salt; stir about 1 minute, until nuts are well coated. Pour mixture onto baking sheet lined with parchment paper. Spread so nuts are not sticking together. Cool.

For Breadcrumbs: Heat olive oil in skillet over medium heat; add breadcrumbs and salt; sauté until golden brown. Remove from heat; cool.

For Mushrooms: Preheat grill. Preheat oven to 350°F. Remove stems and gills from caps. In medium bowl, toss mushroom caps in olive oil. Season with salt. Place caps, stem-side-up, on hottest part of grill; cook about 4 minutes. When caps begin to give off liquid, flip. Cook second side additional 4 minutes. Remove from grill and place on baking tray. Place try in oven; bake additional 15 minutes or until caps are tender when pierced with a knife tip.

For Assembly: Place 2 pepper jack cheese slices over stem side of each cap. Heat skillet over medium heat. Add caps to skillet and cover. Cook until cheese begins to melt. Remove from heat and place on tray. Layer each cap with 1 tablespoon of breadcrumbs and 2 tablespoons candied hazelnuts over cheese; gently press. Layer 2 caps with handful of arugula and 2 tablespoons chutney. Top arugula caps with remaining 2 caps to form a "sandwich."

INGREDIENTS

2

For Chutney:

  • 2 tablespoons olive oil
  • 3 teaspoons garlic, minced
  • 2 large tomatoes, finely chopped
  • Kosher salt, to taste
  • 1 teaspoon sugar
  • 2 teaspoons red pepper flakes

For Candied Hazelnuts:

  • 1/2 cup maple syrup
  • 1/4 cup chopped hazelnuts
  • Kosher salt, to taste

For Breadcrumbs:

  • 2 tablespoons olive oil
  • 1/4 cup (4 tablespoons) panko bread crumps
  • Kosher salt, to taste

For Portobello Caps:

  • 4 large portobello mushroom caps
  • 1/4 cup olive oil
  • Kosher salt, to taste

For Sandwich:

  • 8 thick slices Wisconsin Pepper Jack cheese
  • Handful of arugula
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