Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Gently clean the Portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and scrape out the gills using a spoon.

Clean the Portobello Caps

Brush both sides of the mushrooms with olive oil and season with salt and black pepper. Set aside to marinate for about 15 minutes.

Marinate the Mushrooms

In a mixing bowl, combine the cream cheese, cooked spinach, minced garlic, Parmesan cheese, sun-dried tomatoes, fresh basil, black olives, salt, and black pepper. Mix until all ingredients are well incorporated and creamy.

Mix the Filling Ingredients

Evenly distribute the filling mixture among the Portobello caps, pressing gently to ensure the filling adheres.

Stuff the Mushrooms

Preheat a grill to medium-high heat. Place the stuffed Portobello caps on the grill, gill side up. Grill for about 8-10 minutes or until the mushrooms are tender and the filling is heated through.

Grill the Stuffed Caps

Remove the stuffed mushrooms from the grill and let them cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Serve

Portobello mushrooms

Olive oil

Salt

Black pepper

Cream cheese

Cooked spinach

Garlic, minced

Parmesan cheese, grated

Sun-dried tomatoes, chopped

Fresh basil, chopped

Black olives, chopped