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| Portobello with Perlini Salsa |
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Ingredients
4 Large Portobello Mushrooms 
Extra Virgin Olive Oil Chili Flakes Chopped Garlic Red and Yellow Cherry Tomatoes Basil Perlini Cracked Black Pepper and Kosher Salt Method Remove stems from portobellos and lay the mushrooms out on a cookie sheet. In a small dish, add olive oil a small amount of garlic and a bit of chili flakes. With a pastry brush, brush both sides of Portobello with oil mixture and broil for a few minutes on each side. Meanwhile, in a small bowl, combine halved cherry tomatoes with a chiffonade of basil and some Perlini and dress with olive oil, salt and pepper. When the mushrooms have finished cooking and are still hot, plate and top with a spoonful of the Perlini salsa. For an added kick, drizzle a small amount of balsamic on top of the mushrooms. Now we’re cooking! |
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Home  Recipes Appetizers and Sides Portobello with Perlini Salsa |
