INGREDIENTS:12 baby portobello mushrooms, about 2 inches in diameter
2 Tbsp. olive oil
2 garlic cloves, crushed
2 large red bell peppers
12 oz. Wisconsin Queso Fresco Cheese, crumbled
Lime Cilantro Dressing:
6 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
3 Tbsp. cilantro, finely chopped
1 tsp. salt
Garnish:
4 limes, quartered DIRECTIONS:Brush portobello mushrooms with mixture of olive oil and garlic. Grill or broil until they begin to brown and juices begin to exude. Remove from heat and set aside to cool. Brush peppers with olive oil/garlic mixture. Place peppers on grill or under broiler and cook, turning as necessary until skins are blackened. Place into a paper bag, let steam and cool. Peel off the skins and discard seeds and membranes. Lightly oil 12 2-inch ring molds. Cut mushrooms into thin slices on a sharp diagonal to expose interior surface. Trim mushrooms and peppers to fit the diameter of the mold. Place a layer of mushrooms in the bottom of each mold. Top with an even, thin layer of the crumbled Wisconsin Queso Fresco Cheese (use a total of 1 oz. cheese per Napoleon). Top with a layer of roasted peppers, then another layer of the cheese. Continue layering until you have 4 layers of vegetables and 3 layers of cheese, ending with a layer of peppers. Repeat procedure for all 12 Napoleons. Press down firmly, cover and chill at least 30 minutes. Whisk together dressing ingredients. To serve, invert Napoleons onto serving plates, loosening edges with a knife. Drizzle with dressing and garnish with quartered limes, or edible flowers. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: WISCONSIN MILK MARKETING BOARD