Simple Food Classic
February 12, 2018
2 tablespoons extra virgin olive oil
12 oz box of baby portobello mushrooms sliced
4 large sun dried tomatoes
1 tablespoon garlic puree
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon White Balsamic Reduction
¼ cup parsley chopped
2 tablespoons fresh grated Romano cheese
2 slices of crusty Italian bread
1In a large skillet heat oil over medium high heat until hot but not burning. Add mushrooms, sun dried tomatoes and garlic puree with salt and pepper. Cook for 3 minutes.
2Turn off the heat and add White Balsamic Reduction and parsley.
3Toast bread and sprinkle Romano cheese.
4Top with mushroom tomato mixture. Sprinkle with cheese over the top.