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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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