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Mangia Parmigiano-Baked Portobellos with Roasted Red Peppers on Country Bread
For the portobellos:
2 garlic cloves
1/2 C. extra-virgin olive oil
1/4 C. finely chopped oregano
salt
Freshly ground black pepper
6 large portobello mushroom caps, about 4 inches in diameter
1 C. coarsely grated Parmigiano-Reggiano cheese
For the sandwiches:
12 slices country bread
18 arugula leaves, washed, dried, no stems
3 red bell peppers, roasted, skinned, seeded and cored, halved
Prepare the portobellos:
Pre-heat oven to 400�F. Peel, trim and mince garlic. In bowl, combine oil,
garlic, oregano and salt and pepper to taste. Lay mushroom caps, stem side up,
on baking sheet. Brush with the oregano oil. Bake for 15 minutes. Sprinkle with
grated Parmigiano.
Bake 5 minutes, until cheese is melted and golden.
Slice the portobellos on the diagonal. Arrange 6 slices of bread on work
surface. Arrange 3 arugula leaves on each slice. Fan slices of portobello on
top. Arrange a roasted pepper half over the mushrooms. Cover with a slice of
remaining bread. Cut in half and serve.
Serves 6.
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