Chef Karl recently spoke about this delicious dish he prepared on a meatless Tuesday night with his wife Kass. It sounded so heavenly, I requested the recipe.
4 large mushrooms
1 cup balsamic vinegar
1 eggplant, peeled and diced,
3 cloves of garlic, diced
1 bag baby spinach
1 can artichoke hearts
1/2 cup Asiago shredded cheese and 1/2 cup jalapeno cheddar spread or Monterey Pepper Jack Cheese shredded
1 cup whole grain bread crumbs
splash of white wine (optional)
Marinate Portabella Mushroom caps in Balsamic Vinegar for 1 hour
Saute eggplant and garlic in a small amount of olive oil (or vegetable broth) in a skillet until the eggplant turns golden brown, then add the baby spinach, large dash of white wine and continue to saute until the spinach wilts.
Place eggplant mixture in a bowl, add jalapeno cheddar cheese (optional for vegan/dairy- free) and whole grain bread crumbs. Mix together.
Remove mushroom caps from the marinade and place in a prepared baking dish
Spoon eggplant mixture evenly over each mushroom cap and top with artichoke hearts and shredded Asiago cheese (optional for vegan/dairy-free).
Bake in pre-heated 350 degree oven for approximately 15 minutes
CHEF KARL RATZ has been working in the food & beverage business since attending the Philadelphia Restaurant School in 1978. He has helped open 7 new restaurants over the years including 4 of his own. He has worked in every position from Bartender to Chef, but found his home in the kitchen. Karl sold his share of his latest venture “Red Sky Cafe” in 2006, became a certified Dietary Manager and has run the Caring, Inc. kitchen for 8 years. Karl is very involved in changing the way people approach their eating habits and has embraced buying and eating local products.