I serve this as a side with the Tomato Tarte
I find it a perfect pairing
Ingredients
2 Tbsp olive oil (30 mL)
4 large portobello mushroom caps, (scrape out gills)
2 Tbsp Dijon mustard (30 mL)
1 Tbsp balsamic vinegar (15 mL)
4 slices Provolone cheese
2 pears, cored and sliced
1 tsp dried thyme (5 mL) (I use fresh chopped)
1/2 tsp ground black pepper (2 mL)
Using an ovenproof pan, heat the olive oil over medium heat. Saute the mushrooms, gill side up for 2 or 4 minutes depending on their size and thickness, until browned.
I use a pastry brush to evenly coat the inside cups of the Portobello's first with the Dijon mustard and then the balsamic vinegar. Layer on the pear slices and cover with the Provolone. Sprinkle on some thyme and the pepper.
Broil 3 to 5 minutes or 'til the cheese starts to bubble and brown.
Enjoy!
(Edited to include pear)
I find it a perfect pairing
Ingredients
2 Tbsp olive oil (30 mL)
4 large portobello mushroom caps, (scrape out gills)
2 Tbsp Dijon mustard (30 mL)
1 Tbsp balsamic vinegar (15 mL)
4 slices Provolone cheese
2 pears, cored and sliced
1 tsp dried thyme (5 mL) (I use fresh chopped)
1/2 tsp ground black pepper (2 mL)
Using an ovenproof pan, heat the olive oil over medium heat. Saute the mushrooms, gill side up for 2 or 4 minutes depending on their size and thickness, until browned.
I use a pastry brush to evenly coat the inside cups of the Portobello's first with the Dijon mustard and then the balsamic vinegar. Layer on the pear slices and cover with the Provolone. Sprinkle on some thyme and the pepper.
Broil 3 to 5 minutes or 'til the cheese starts to bubble and brown.
Enjoy!
(Edited to include pear)
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