Recipes Portobello Beauty Raglan Road Downtown Disney

Yield: 1 serving

1 portobello mushroom, gills scraped
1 kaiser-style bun with caramelized onions baked on top, split
Olive oil for glazing
1 ounce Dubliner cheese (about 1 slice)

Tomato chutney to taste (see note)

Method of Preparation:
1. Grill mushroom until cooked through. In sauté pan, briefly cook mushroom in oil to glaze.
2. Place slice of cheese on mushroom cap and place under broiler to melt cheese.
3. Serve on bun with chutney.

How to make the tomato chutney:
This is the 3-gallon yield from the restaurant. In a large square roasting pan, combine 14 pounds diced plum tomatoes, 4 peeled and chopped red onions, 1 pound brown sugar, 1 quart good-quality balsamic vinegar, 1 pound raisins and 1/4 cup blend of salt and pepper or to taste. Bring to a boil and cook until tomatoes are soft, but still bright red. Remove from pan and chill. Simmer until cooking liquid is reduced in volume by half. Chill again. Recipe can be cut to 1/3 with good results.