Fustini's Oils and Vinegars
Portobello and Asparagus Baklava

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Portobello and Asparagus Baklava


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Portobello and Asparagus Baklava

Submitted by Corporate Chef Andy Stewart


  • 16 portobello mushrooms, stems removed
  • 1 pound asparagus, peeled and trimmed
  • 1/4 cup Fustini’s Robust SELECT olive oil
  • 2 tablespoons fresh rosemary, chopped
  • salt and pepper
Phyllo Dough


Step 1. 

Preheat oven to 300 degrees.  Combine mushrooms, olive oil, rosemary, salt and pepper on a sheet pan, with cap side down.  Bake in hot oven 30 minutes, or until dry, adding the asparagus the last 10 minutes.  Let cool then finely dice. 

Step 2.  Phyllo Dough

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" 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. 

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