Portobello Baklava with Rosemary
Portobello Baklava with Rosemary
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 12 sheets phyllo dough
- 1/4 cup clarified butter
- 1 tablespoon Fustini’s Rosemary olive oil
- 16 portobello mushrooms, peeled and gills removed
- 1/4 cup Fustini’s Robust SELECT olive oil
- 2 tablespoons fresh rosemary, chopped
- salt and pepper
- 1 cup chopped walnuts
- 1 cup chopped pistachios
- 1 tablespoon confectioners sugar
- 1 cup brown sugar
- 1/2 cup water
- 3 tablespoons Fustini’s 18 Year balsamic
- 1/4 cup honey
Directions
- Preheat oven to 350 degrees. Combine butter and oil. Brush sheets with the mixture to make 12 layers. Place 24 layers of Phyllo in the bottom of an 8-inch baking dish, top with half of the mushroom mixture, then another 12 layers of Phyllo and more filling, and top with 24 layers of Phyllo. Bake in a hot oven until Phyllo is golden brown - 30 minutes. Remove from oven and immediately spoon syrup over all. Chill in refrigerator 2 hours before unmolding and cutting into triangles to serve.
- Preheat oven to 300 degrees. Combine mushrooms and olive oil, rosemary, salt and pepper and spread on a sheet pan. Bake in hot oven for 30 minutes or until dry. Let cool then finely dice. Combine the walnuts and pistachios with the sugar then fold in the mushrooms and set aside.
- Bring all ingredients to a simmer and cook until brown sugar is completely dissolved. Keep warm.
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