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| INGREDIENTS 4 Portabella mushrooms 1 cup cooked spinach 1 large ripe tomato 4 bocconcihi Fresh mozzarella cheese Balsamic vinegar drizzle of truffle oil |
DIRECTIONS 1. Place Portabella on sheet tray. Cover with olive oil, salt & pepper. 2. Bake at 350 degrees for 10 minutes. 3. Top with thick slice of tomato, spinach, and fresh mozzarella. Put back in oven long enough to melt cheese. 4. Serve with mixed greens, drizzled balsamic vinegar, and white truffle oil. CHEFS BIO: Executive chef Don Winkie has lived in such exciting places as Germany and Korea. He graduated high school in Finger Lakes, N.Y., where he also got his first cooking experience at Belhurst Castle. He then moved to Utah where he worked at the high profile ski resort, Stein Erikson’s Lodge. In 1994, he was recruited to help start the Coyote Cafe in Las Vegas’ MGM Grand. He has been in Pittsburgh, and at the Tuscan Inn for nine years. He began there as sous chef and became the executive chef after six months. He is married with two children. |
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