Oven Baked Portabello Mushrooms Embossed In Wild Crisp Greens and Stacked with Grilled Pear, Mango, Buffalo Mozzarella, and Smoked Duck Breast. Drizzled With a 20 year old Balsamic.

Ingredients:

• 4 small - med. Portabello mushrooms
• 20 year old balsamic vinegar
• 1 pear, sliced lengthwise
• 1 lemon, juiced
• sea salt
• fresh cracked pepper
• 2 mozzarella balls, sliced
• 100 g. sliced smoked duck breast
• 1 mango, sliced into 4
• Extra virgin olive oil
• 1 tbsp. Ginger, chopped
• 1 tbsp. Flat leaf parsley, chopped
• 2 tbsp. Basil, chopped
• 4 cups wild salad mix (mesculin)
• 4 sprigs rosemary, garnish
• 2-3 tbsp. Red wine vinegar

Directions:

1. Preheat the oven to 375’f.
2. Remove the cores and gills from the portabello mushrooms (draw a spoon across the gills to remove)
3. Place the mushrooms on a baking sheet; put about 1/4 cup of extra virgin olive oil in a small bowl, add flat leaf parsley, and ginger, blend, and brush liberally onto the mushrooms. Put in oven for 7-10 minutes. Remove and let cool. Drain some of the liquid.
4. Meanwhile slice pears and carefully make an incision and remove the core. Slice lengthwise about 1/4 inch thick. Put in small bowl and squeeze lemon juice on, toss gently.
5. Place onto preheat grill and cook each side for 1 minute.
6. Slice the mango into 4 segments. Put aside
7. Next place salad onto a bowl, season, and add 4 tbsp. olive oil and 2 tbsp. Red wine vinegar, toss.
8. Assemble the 4 plates. Place the mushrooms on 4 plates. Fill the cavity with salad, top with mango, then grilled pear, then 2 slices of mozza. Season the mozzarella, drizzle olive oil, a touch of balsamic, and fresh chopped basil. Top with a couple of slices of smoked duck breast. Finally spike with fresh rosemary. Drizzle balsamic around plate.

4 servings