Since you might have some fresh salsa hanging around after making the lentil soup below, use it on some mushrooms and get mellow. I am reminded of cafes in Florence, where you might see these mushrooms adorned with fresh basil. Here, I enrich with fresh pico de gallo salsa.
4 large Portabello mushroom caps
2 cups grated quattro formaggi cheese blend
8 Tbsp fresh salsa (preferably hot)
Extra virgin olive oil
Preheat oven to 375F. Drizzle some oil into the fins of each mushroom.
Sprinkle 1/2 cup cheese onto each cap. Top each cap with 2 tablespoons salsa.
Bake for 30 minutes, until cheese is bubbly and mushroom caps are cooked through.
Serves 4 as appetizers.
Side street, Florence, Italy
No comments:
Post a Comment