Ingredients
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2 portobello mushrooms
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2 tbsp extra virgin olive oil
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2 cloves garlic, minced
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1/2 crushed red pepper flakes
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2 large pieces jarred roasted red peppers
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1.75 oz pkg fresh chives
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4 leaves butter lettuce
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2 medium sweet potatoes (about 10 ounces), peeled
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1 egg, beaten
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2 tbsp flour
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3 tbsp olive oil
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2 oz crumbled blue cheese
Steps
1
Preheat oven to broil. Wipe the portabella mushrooms clean with damp paper towels. In a small bowl, combine oil, garlic and red pepper flakes. Brush on mushrooms and let sit at room temperature at least 10 min. Cut peppers into strips. Finely chop the chives. Wash and dry lettuce leaves and set aside.
2
Peel potatoes and grate coarsely. Mix in egg, flour and half the chives. Add salt (in moderation) and freshly ground pepper. Divide into 6 portions and set aside.
3
Spray mushrooms on both sides with cooking spray. Place gill side up on a baking tray lined with parchment or foil. Broil until tender and browned, about 8 min., turning once (watch carefully to make sure the mushrooms don’t burn).
4
Meanwhile, heat oil in large skillet over medium high heat and place 3 mounds of grated potato in skillet. Flatten carefully with a metal spatula. Fry 3 min. and then flip carefully with spatula. Cook until other side is brown, about 2 min. Repeat with the rest of the potato mixture.
5
Divide lettuce between 2 plates. Place a mushroom on top of the lettuce and top with 3 latkes and the strips of roasted red pepper. Sprinkle with cheese and remaining chives.
Tips
Don't like blue cheese? Try crumbled goat cheese instead.
