Grilled or Sautéed Portobello Mushroom Cap
Author: Pizza Today
Recipe type: appetizers
Ingredients
- Several slices of crusty Italian bread
- 2 slice beefsteak tomato
- 1 slice of red onion
- Leaf lettuce to cover toppings
- Red pepper vinaigrette*
Instructions
- Use ½-inch-thick slices of crusty Italian bread or a quality crusty round Italian roll, one that is larger than the mushroom cap.
- Brush some vinaigrette on one slice of bread or roll bottom and add mushroom cap.
- Brush mushroom with more vinaigrette.
- Place one large slice of fresh tomato over mushroom, followed by one large lice of red onion and one or two leaves of lettuce.
- Add top slice of bread or roll and serve.
Grilled or Sautéed Portobello Mushroom Cap
Author: Pizza Today
Recipe type: appetizers
Ingredients
- *Red Pepper Vinaigrette:
- ½ roasted red bell pepper, skin removed, or ⅓ cup drained and chopped canned or bottled roasted red peppers
- 1 tablespoon balsamic vinegar
- 2 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano
Instructions
- In a food processor, blend ingredients until smooth.
- Add salt and pepper to taste.
