Monday, March 5, 2007
Portabello Pontoons
Ingredients:
Fresh:
large Portablello mushrooms
cherry tomatoes
lemon juice
2 garlic cloves
Refrigerated:
grated parmesan
grated jack cheese
From the pantry:
black pepper
Mediterranean olives in oil
sea salt
directions:
Preheat oven to 375 degrees F
bake in glass dish or baking sheet covered in tinfoil
Wash portabalellos, rubbing off dirt with thumbs
scoop out the centers with a spoon, leaving enough of a base (about 1/2 ") to hold the stuffing in
(dice and reserve the scooped mushroom centers for couscous recipe)
press/grate garlic bulbs and spread thin to aerate 5 min. (anti-oxidant power!)
cut cherry tomatoes into quarters, spray with lemon juice
dice (and pit if necessary) olives
optional ingredient: artichoke anti pasta spread/diced cooked artichoke in olive oil can sub.
grate jack cheese
grate Parmesan cheese
spread grated jack cheese on the bottom of the portabellos
mix together olives, tomatoes, garlic, and anti pasta spread, sprinkle with black pepper and sea salt
spread over jack cheese
sprinkle with grated Parmesan
Bake until filling is bubbly and cheese has begun to brown
serve warm
Labels: recipes
Posted by Green Scribe at 8:10 PM
