PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, the Trolley Car Diner’s diverse menu pushes Nicole out of her culinary comfort zone. Below, head chef Dwight Forrest shares the diner’s recipe for Stuffed Portabello.
4 large portabello mushrooms
6 tablespoons of olive oil
5 pounds of baby spinach
3 medium Spanish onions (julienne style)
4 vine ripe tomatoes sliced
2 pounds of spring field greens
1 can of mancini roasted red peppers (julienne style)
1 jar of Roland balsamic glaze
salt and pepper to taste
1. Sautee and caramelize julienne onions and peppers and set aside when done.
2. Heat one pan and add 2 tablespoons of olive oil.
3. Add baby spinach and cook until done.
4. Add onions and peppers to spinach.
5. Bake the mushrooms in 350-degree oven with 2 tablespoons of olive oil, salt and pepper.
6. Place field greens and sliced tomatoes in large salad bowl and add mushroom, spinach, onions and peppers stuffing.
7. Finish it off with a few drizzles of balsamic glaze.