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Dutch Oven Recipes > Baked Portobello Caps |
6 | large portobello caps; cleaned | 2 | roasted beefsteak tomatoes; sliced |
2-3 | Tbs. olive oil | salt and black pepper to taste | |
2 | cloves garlic; minced | 6 | slices mozzarella cheese |
12 | fresh basil leaves |
Combine the olive oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Season caps with salt and pepper then arrange top side down in a well oiled 12" Dutch oven. Place 2 basil leaves on top of each portobello cap followed by slices of roasted tomato. Season tomatoes with salt and pepper. Cover oven and bake using 12-14 briquetttes bottom and 16-18 briquettes top for 10-15 minutes until vegetables are sizzling. Top each cap with a slice of mozzarella and continue baking until cheese is melted and bubbly. Serves: 6 [ Back ] |
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