Smoked portabella stuffed with eggplant caponata and gorgonzola cheese

James Kremer, Executive Chef, Montgomery (Ala.) Country Club

by C&RB Staff (editor@clubandresortbusiness.com)
March 2008
 

4 large              portabella mushrooms (stems removed and mushroom cleaned) as needed, apple wood
1                      large eggplant, chopped into ¾ inch pieces
2 Tbps.            salt
2 Tbsps.           extra virgin olive oil
1                      onion, chopped into small pieces
3-5 cloves        garlic, sliced thinly
¼ cup               black olives, chopped
3 Tbsps.           capers
3 Tbsps.           balsamic vinegar
2 Tbsps.           turbinado sugar
¼ cup               red wine
¼ cup               fresh chopped basil
½ tsp.               cocoa powder
1 cup                tomato sauce 
Salt and Pepper to taste
½ lb.                gorgonzola cheese

Procedure:

• Prepare smoker with high heat and heavy smoke, then add portabella mushrooms. Smoke for 8 minutes. Stuff mushrooms with caponata (recipe follows) top with healthy portion of gorgonzola and bake in a preheated oven 350 degrees for 10 minutes then plate on top of spinach puree and tomato puree

For the caponata:

• Place the eggplant cubes in a colander and apply salt. Shake the colander to coat the eggplant evenly with the salt. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant. Place a weight, such as some heavy canned goods on the plate so the plate will press down on the eggplant. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant.)
• Heat oven to 375°F.
• Wipe off the eggplant to remove as much of the salt and clinging juices as you can. Spread the eggplant on a greased cookie sheet and bake for 35 minutes. The eggplant should be nice and brown by now.
• Heat the olive oil in a skillet to medium. Add the onions and sauté for about 4 minutes. Add the garlic, black olives and capers and cook another 2-3 minutes.
• In a small sauce pan, combine the balsamic vinegar and the sugar. Heat over medium until the sugar dissolves.
• Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half. Add the roasted eggplant, basil and the cocoa powder. Cook for a minute or two to combine. Add the tomato sauce and simmer for 10 minutes. Season to taste