Recipe for one:
1 Portabella mushroom
1 Tablespoon tapenade
1 Tablespoon Laura Chenel goat cheese
1 teaspoon sun dried tomatoes sliced thin
1 pinch salt and pepper
A drizzle of balsamic reduction
A few arugula leaves
First wipe your mushroom clean and remove the black lungs with a spoon, being careful with the edges. Brush with olive oil and bake in the oven for about 10-15 minutes at 325*.
While that's cooking, make your tapenade, by throwing a handful of kalamata olives in the blender (pits removed), with a good glug of olive oil, one clove of garlic, pinch of salt and pepper, and a little squeeze of lemon or orange juice. Now puree.
Arrange arugula leaves on a plate. When the mushroom is done, take out of the oven and pat dry. Place it on the bed of arugula and add the tapenade. Shave a little lemon or orange zest on at this time. Now add the goat cheese and sun dried tomatoes. Drizzle with balsamic reduction...
Bon Appetit!
