Ingredients
4 portobello mushroom
1 lemon
salt and pepper
reggiano parmesano, sliced
buffalo mozzarella, sliced
2 tomatoes
virgen olive oil
Preparation
Boil the mushroom, after being well washed, and rubbed with lemon. Save the stems for another use. The water must have salt. For 30 minutes, aprox.
Sliced the mushrooms very thin.
Make wiht 2 tomatoes a sauce,only salt and pepper. Pass thru a sieve. Makes 3 or 4 measuring tablespoons.
Put first the virgin olive oil, 2 tablespoons. Then the tomato sauce. After, the slices of portobello mushroom. Salt and pepper.
Parmegiano sliced and on top mozzarella, that has been salted and pepper
Baked at 350, for gratine, only.
Serve hot with toasted thin slices of bread.
