Portobello Mushroom Wrap

Portobello Mushroom Wrap

From: Chef Joe Kindred, The Pump Room, Chicago. Yield: 24 servings.

6 red onions, quartered in rings

3 oz. port wine

1½ oz. balsamic vinegar

24 bell peppers (red, yellow, green)

2 lb. large garlic cloves (skin on)

as needed, olive oil

24 portobello mushrooms, stemmed and gills removed

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TAGS: Food & Drink