At the 2017 Art of Catering Food, chef Eric LeVine of Morris Tap & Grill inspired attendees with his Creative Appetizers, Wrapped & Rolled session. Here is the recipe for the tasty appetizer that those in the class were able to watch being prepared, and then were able to taste it, too. 8 ea portobello, stem and all (clean stem base off)1. Sauté mushroom until tender, add garlic, shallots, then add to a food processor. 2.