Roasted Portobello Mushroom

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6 Large Portobello Mushrooms (Gills Removed)
1 Cup Olive oil
1/2 Cup aged balsamic vinegar
1/2 Teaspoon Sugar
Juice of 2 Lemons
Juice of 1 orange
1 shallot minced
1/4 teaspoon red pepper flakes
1 tablespoon fresh basil minced
2 cups ricotta cheese
1 cup cream cheese
2 cups fresh peas
1 cup chopped oven roasted tomatoes
1/2 cup grapes cut in half
1/4 cup pitted olives
1 teaspoon garlic puree
1/4 Cup chardonnay
1 teaspoon grated parmigiano cheese 
Combine olive oil, vinegar, sugar, lemon and orange juice, shallot and basil
Wisk well then and add salt and pepper along with pepper flakes
Dip mushrooms and then grill on each side for 4 minutes, reserve
In a sauté pan place tomatoes, peas olives and tomatoes
Add garlic puree and sauté for three minutes
Deglaze with white wine
Place mixture in a bowl and cool for 10 minutes
Place ricotta in a bowl and combine with cream cheese
Add vegetable mixture and blend
Place Mixture into portobello and place on a sprayed sheet pan
Place in a 350 degree oven for 5 minutes
Take out and sprinkle with some parmigiano cheese

Serves Six