YIELD: 12 servings
12 each portobello mushrooms, 3-in. diameter
2 Tbsps. olive oil
2 cloves garlic, crushed
4 cups queso quesadilla or anejo enchilado cheese, shredded
FOR THE TOMATO/PEPPER DRESSING:
1/2 cup bottled sundried tomatoes, drained
1/2 cup roasted red pepper, drained
1/2 cup white wine vinegar
1 cup extra virgin olive oil
1 to 3 tsps. chipotle chile powder
to taste salt and pepper
FOR THE CHEESE CRISPS:
4 cups Parmesan cheese, grated
1 cup masa harina
1 to 2 Tbsps.ancho or chimayo chile powder
12 cups baby lettuce
- Brush portobello mushrooms with mixture of olive oil and garlic. Grill or broil for 1 minute on each side until mushrooms are darkened and juicy-looking.
- Turn mushrooms gill-side up and fill each with 1 oz. cheese. Place under broiler until cheese is melted, about 1 minute.
- For dressing, combine oil, tomatoes, red peppers, vinegar, chile powder and salt and pepper in blender; process until smooth.
- Cheese crisps can be made ahead*: In a bowl, mix the cheese, masa harina and chile powder. Place an 8-in., nonstick omelet pan over medium heat until hot; sprinkle 1/4 cup of cheese mixture evenly over bottom of pan. (Tilt and shake pan to cover bottom evenly.) Toast for 1 to 1-1/2 minutes until cheese is melted. Push edges down gently with a rubber spatula to loosen.When entire surface is bubbly, invert onto an inverted custard cup. Cheese crisp will set up into a bowl shape. Repeat for additional crisps. (*To reheat cheese crisps made ahead, place over inverted custard cups and set in oven.)
- PER SERVING: Arrange 1 cup baby lettuce on serving plate. Place cheese crisp onto center of plate surrounded by the lettuce. Place cheese-filled mushroom into cheese crisp. Drizzle with dressing. Sprinkle with remaining shredded queso quesadilla or anejo enchilado cheese.