Wednesday, September 12, 2007

Portabella Shortstacks

Many years ago, Austin had a shortlived restaurant called the Mustang Diner. The Mustang Diner featured a number of diner-inspired dished, but with a haute cuisine twist. Ben and my favorite was the Portabella Shortstack -- a pile of mushrooms, pesto, ham, and cheese that vaguely resembled a stack of pancakes.

After the Mustang closed down, we attempted to recreate this yummy dish without much success. Tonight, however, I nailed it. Reproduced here, for your culinary enjoyment, is my recipe:

Mustang Diner's Portabella Shortstack

For each shortstack (serves 2-3 as an appetizer or 1 as an entree):

2 Portabella mushrooms
Italian dressing
2 teaspoons pesto
2 slices proscuitto
2 slices provolone

Marinate 2 portabella mushrooms in Italian Dressing overnight.
Grill each mushroom on a George Foreman Grill for 5 minutes.
Spread a teaspoon of pesto over the gill side of each mushroom.
Top with a slice or two of prosciutto.
Cover with a slice of provolone.
Broil mushrooms until cheese melts and starts browning.
Put one mushroom stack on top of the 2nd to form a "short stack"

The key to this recipe is the George Foreman Grill -- you want the mushrooms to be well cooked before you start assembling.

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