Portobello Mushroom

6 portobello mushrooms, 4" cap
¼ cup maple syrup
¼ cup sherry vinegar
2 Tbsp. olive oil
1 Tbsp. finely chopped rosemary
to taste sea salt and freshly ground black pepper
Pre-heat oven to 375°F. Clean mushrooms thoroughly with damp towel or soft brush. Remove stems. Remove black gills from underside of cap with spoon. Combine remaining ingredients in mixing bowl. Whisk well. Marinate mushrooms for five minutes in mixture. Remove mushrooms from marinade. Place on baking sheet stem side up. Bake 8 minutes. Remove from oven. Let cool.

Red Onion Green Grape Marmalade

1 cup thinly sliced red onions
1/3 cup seedless green grapes, washed, quartered
1 Tbsp. butter
3 Tbsp. brown sugar
½ cup red wine
¼ cup balsamic vinegar
¼ cup hazelnut oil
to taste sea salt and freshly ground black pepper

Melt butter in non reactive saucepan over medium heat. Sauté red onions until soft. Add red wine and brown sugar. Bring to boil. Reduce to simmer. Cook approximately 10 minutes or until liquid is reduced by 2/3. Add balsamic vinegar. Reduce by 2/3. Strain onions through colander, reserving liquid. Combine onions with grapes. Season to taste with sea salt and freshly ground black pepper. In separate mixing bowl, whisk hazelnut oil into reserved liquid to create vinaigrette. Season to taste with sea salt and freshly ground black pepper.

Baked Brie Stuffing

18 oz. brie, room temperature
2 Tbsp. finely chopped parsley
1 Tbsp. finely chopped oregano
1 tsp. finely chopped thyme
3 Tbsp. finely diced prosciutto
1/3 cup panko breadcrumbs
to taste sea salt and freshly ground black pepper

Pre-heat broiler. Combine all ingredients in mixing bowl. Season to taste with sea salt and freshly ground black pepper. Divide mixture into 6 portions. Fill mushroom caps. Bake under broiler 3 to 4 minutes, or until golden brown.

Assembly

1 cup spoon spinach, washed, patted dry
1 cup frisée, washed, patted dry
2 large Belgian endive, washed, patted dry, leaves cut on bias
2 Tbsp. pistachio oil
Combine greens in large mixing bowl. Gently toss with vinaigrette. Mound portion into center of serving plate. Lean baked portobello mushroom against salad. Top mushroom with 1 tablespoon marmalade. Drizzle pistachio oil around.