Portobello Bruschetta with Tomatoes & Mozzarella $10.00

Vegetarian - Gluten free - Nut free

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Portobello Bruschetta with Tomatoes & Mozzarella by Chef Jeanne Orlowski

Chef Jeanne Orlowski

Chef Jeanne Orlowski

• Executive Chef for Ripe Catering
• Le Cordon Bleu Graduate

Circle border i Description

Classic Italian dish with roasted portobello mushrooms topped with braised tomatoes and melted mozzarella cheese. Served with polenta cakes, balsamic glaze and Italian chop salad.

Ingredients Ingredients

portobello bruschetta (portobello mushroom vegetable oil, balsamic vinegar, tomatoes, mozzarella cheese, basil, oregano, salt, pepper), polenta cakes (polenta (corn grits), garlic, chili flakes, oregano, salt, pepper, vegetable oil, parsley), Italian chop salad (romaine, pickled red onion, pepperoncini, cucumber, carrot, tomato, garlic, thyme, oregano, chili flakes), lemon-dijon dressing (lemon, vegetable oil, Dijon, salt, pepper), parmesan cheese

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