- 4-6 large portabella mushroom caps
- 4 ounces dried porcini mushrooms
- 8-10 ounces fresh cremini mushrooms
- 2 tablespoons plus 1 tablespoon extra-virgin olive oil
- 2 tablespoon Truffle oil, plus more if needed
- ½ cup ricotta
- 17 ounces mascarpone
- Freshly ground sea salt to taste
- Truffle balsamic to taste
- Mixed baby greens, about ½ pound
Clean portabella by removing stem and cleaning gills out with a spoon. Be careful not to tear the cap. Brush entire mushroom with 2 tablespoons olive oil and broil under low heat for 10 minutes, flipping over halfway through.
Rehydrate porcinis in a bowl with hot water just to cover. Slice creminis and saute over high heat in 1 tablespoon extra-virgin olive oil till crispy. Strain porcinis and puree in a blender with creminis, ricotta, mascarpone, and truffle oil. Divide the mixture evenly between the portabella caps and grind sea salt on top. Return to low broiler for five minutes. Drizzle with truffle balsamic and more truffle oil right before serving on a bed of mixed greens.