For this recipe you need the width of the tomato to be a little smaller than the width of the portobello mushroom so that the tomato will sit inside of the cap of the mushroom. Note that if you didn’t want to use a raw egg yolk for the aioli, just use a good quality store bought mayonnaise (about 1/2 cup) and add the remaining ingredients but only add 1 tbsp. of olive oil for flavour.
Tomato and Portobello Appetize
Add breadcrumbs, cornmeal, salt and pepper to a medium bowl. Stir to combine. Dip each slice of tomato first into beaten eggs and then into breadcrumb mixture to coat both sides of the tomato. Heat vegetable oil on medium high heat in a large skillet. Fry the tomatoes in batches. Cook in hot oil for 2 to 3 minutes on each side or until golden. Remove from oil and drain on paper towel.
Preheat grill on high.
Brush portobello mushrooms with olive oil and season with salt and pepper. Place mushrooms on grill, top side down. Sprinkle with tarragon. Grill for 3 to 4 minutes or until juices begin to drip and mushrooms start to soften. Remove from grill and keep top side down so none of the mushroom juices are lost.
Place each fried tomato inside the mushroom cap. Serve appetizer warm to room temperature accompanied with the Chipotle Aioli.
Add egg yolk, lemon juice, apple cider vinegar, garlic, Dijon mustard and chipotle pepper in a food processor. Pulse until blended. With machine on, slowly add enough olive oil in a steady stream through the spout of the food processor until mixture is smooth and thickened. Store, covered in the refrigerator. Serve with Tomato and Portobello Appetizer.