Chris Cognac's Roasted Portabella Cap

    Chris Cognac's Roasted Portabella Cap with Blue Cheese and Balsamic

    1 Portabella cap (stem sliced off and cap cleaned)
    1 tsp olive oil with garlic (chopped or infused into oil)
    1 oz crumbled blue cheese
    ½ slices proscuitto cut into strips
    1 tbs nicely caramelized sweet onions
    1 tsp reduced balsamic
    1 tbs roasted pine or macadamia nuts 
    1 tbs chopped flat leaf parsley
    Cracked black pepper to taste
    1. Sprinkle olive oil with garlic onto cap and roast in 400 degree oven for approx 6-8 minutes and remove
    2. Arrange blue cheese, caramelized onions and nuts on top of cap, then top with sliced proscuitto (in a line pattern)
    3. Add a pinch of flat leaf parsley for color then drizzle with the balsamic
    4. Serve in small plate
    5. Can be cut into 4 pieces