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| Button Mushrooms with Mozzarella, Parmesano Reggiano and Thyme |
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(makes 6 caps)
 Sautéed mustard greens with pine nuts, onions and smoked bacon. This recipe is true simplicity – and so, so tasty! Olive oil - as needed Fresh Mozzarella, sliced - 8 ounces Parmesano Reggiano, grated - ¼ cup Pepper, fresh ground - to taste Thyme, fresh, chopped - 1 tablespoon
Heat broiler. Remove stems from mushrooms and lay on cutting board, smooth side facing board. With a sharp knife, carefully cut about 1/8” off the stemmed side, removing the curved portion of the cap and exposing the dark gills. Drizzle with olive oil, and place under broiler till liquid (called liquor) fills each cap and begins to bubble.
Top each with [oversized] slice of Mozzarella and Parmesan. Return to broiler till Parmesan becomes golden brown.
Remove from broiler, top with chopped thyme and serve.
Buon Appetito! |
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Home  Recipes Appetizers and Sides Button Mushrooms with Mozzarella, Parmesano Reggiano and Thyme |
