I love mushrooms, but neither of my children like them so it is not often that i will have them for dinner. Sometimes I will fix sautéed mushrooms as a side to my dinner, but more so in the winter.
Two days ago however, one of my customer, asked me to do a cooking class for her friends and asked that I do a vegetarian menu. She even suggested that I presented a recipe of Portobello mushroom as the “main entrée”. I love Portobello mushroom but i never ever thought to fix them at home until them and had no clue what I was going to do.
I guess I could have gone to a cookbook, or search for a recipe but instead i decided to duplicate a dish that was once my favorite: Gerhard’s Cafe Portobello Pizza. I said that this was once my favorite because they stopped offering this wonderful appetizer a few years ago.
I tried to remember what was on his pizza and tried to come up with something similar. What I came up is very very similar. I hope that you will enjoy this. It has been my lunch for a couple of days now and I am loving it;-)
Ingredients for 1:
- 1 Portobello mushroom
- 1 Roma tomato sliced very thinly
- 1 tbsp of fresh basil chopped thinly
- 1/3 cup of grated feta cheese
- 1 tbsp of mediterranean vinegar from Demarle
- 1 tbsp of basil olive oil
- 1/16 tsp of salt
- 1/32 tsp of pepper
- With a dry paper towel, wipe the mushroom clean.
- Place the mushroom face up on a silpat that you would have placed on a perforated sheet, or on a flexipat if you are fixing more than one.
- Place the tomatoes on top of the mushroom as shown below.
- Disperse the chopped basil over the tomatoes.
- Add the cheese.
- In a small bowl, mix the vinegar, oil, salt and pepper and drizzle this on top of the mushroom.
- Cook the mushroom in a warm oven of 400 for 15 minutes.
- Eat as soon as it comes out of the oven, as an entrée or appetizer. YUM!!!
Bon Appetit and Happy Cooking!!!