Portobello Carpaccio

• 1 cup fontina cut into 8ea wedges, and breaded in flour, eggs and panko
• 8 medium sized Portobello mushrooms, gills removed, oiled, seasoned and grilled
• 4 fresh tomatoes quartered and quickly sautéed with garlic olive oil and fresh basil
• 8 tsp capers
• 8 basil leaf fine chiffonade
• 3 oz fresh grated or shaved Reggiano
• Fresh ground black pepper
• 1 cup basil vinaigrette (see recipe)

Slice portobello cap and fan in center of plate. Position tomato sauté in center of portobello slices. Fry both sides fontina until golden and let drain on absorbent paper. Nestle fontina on top of tomato sauté and drizzle basil vinaigrette. Sprinkle capers, Reggiano and basil. Dust with fresh ground black pepper and serve.