Chef Vincent Messina from EPOCH on Blackstone Boulevard shares a great recipe called Portabello Napoleon below. Chef Vinny has been at EPOCH for more than 7 years and is also the owner of a local Italian restaurant. He has a lot of passion for what he does and it definitely comes through in his delicious cooking.

Portobello Napoleon

1 large Portobello mushroom - discard the stem

4 slices of Prosciutto Di Parma

Fresh Mozzarella – 4 Slices

Vine Ripe Tomato –4 Slices

Fresh Basil Leaves-

Extra Virgin Olive Oil

Dressing:

1 shallot- finely diced

Fresh Italian Parsley

Balsamic Vinegar

Red Wine Vinegar

Extra Virgin Olive Oil

Kosher Salt-

Fresh Cracked Pepper

Whisk all ingredients together to make marinade for the portabello Mushroom Cap, for best results marinate overnight. Assemble Grilled Mushroom Cap with layers of vine ripe tomato, fresh mozzarella, and Prosciutto, garnish with basil and extra virgin olive oil.