4 portabello mushrooms
1 Tbsp olive oil
2 Tbsp goat cheese
2 Tbsp basil pesto
1 diced roma tomato
Slice stem off mushrooms and scrape the dark part out of the inside. Rub the olive oil on both sides and broil 5 minutes on each side. Set the mushrooms round side down and fill with a mixture of pesto and goat cheese and broil another 5 minutes until cheese melts. Remove from heat and garnish with tomato. Fun appetizer for a dinner party!
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