Portobello Mushroom Tower


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Kohn likes to top off the tower with a little rosette of smashed sweet potato and then add the asparagus tips. Celeriac or celery root can be found in most produce markets. It’s a brown, knobby-looking vegetable with creamy white flesh.

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  • Marinade:
  • 1/2 C. olive oil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. lemon juice
  • 1 Tbs. white wine
  • 1 Tbs. minced garlic
  • 1 large shallot minced
  • 1 Tbs. basil
  • 1 Tbs. thyme
  • 1 tsp. rosemary
  • 1 Tbs. parsley
  • Salt and pepper to taste
  • Vegetables:
  • 4 3-inch Portobello mushrooms, trimmed and degilled
  • 1 yellow squash
  • 1 zucchini
  • 1 large celeriac, peeled (See Note)
  • 2 large red and yellow heirloom tomatoes
  • Puree:
  • 1 shallot
  • 1 clove garlic
  • 1 lb. cauliflower minced
  • Also required:
  • 1 C. marinara sauce
  • 1/4 lb. asparagus (cut 1 1/2 inches from tip) for garnish

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Combine marinade ingredients. Slice all vegetables 1/4 inch thick and marinate, refrigerated for a minimum of 1 hour. Lightly grill each vegetable, (use either an outdoor or indoor grill or a George Foreman grill) until just done. They should still be slightly crunchy — do not overcook. Over medium heat, sauté shallots and garlic until tender add cauliflower and caramelized lightly. Put in cauliflower mixture in food processor and puree. To assemble tower, start by placing a dollop of the cauliflower puree in the center of plate as your base, then add a dollop of marinara sauce in the center. Start the tower by adding one each on top of the puree and marinara the following:

* Portobello mushroom

* Yellow squash

* Green zucchini

* Red heirloom tomatoes

* Celeriac

* Yellow heirloom tomatoes.

Garnish that with grilled asparagus tips.

Makes 6 servings.

Per serving: 171 calories; 10 g fat (1 g saturated fat; 53 percent calories from fat); 17 g carbohydrates; 0 mg cholesterol; 269 mg sodium; 6 g protein; 6 g fiber.

Source: Paul Kohn at Quality Catering in Southfield, MI

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