Portobello Mushroom Carpaccio

1. 1

   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.

2. 2

   Sliced the mushrooms very thin.

3. 3

   Make wiht 2 tomatoes a sauce,only salt and pepper. Pass thru a sieve. Makes 3 or 4 measuring tablespoons.

4. 4

   Put first the virgin olive oil,

5. 5

   2 tablespoons.

6. 6

   Then the tomato sauce.

7. 7

   After, the slices of portobello mushroom. Salt and pepper.

8. 8

   Parmegiano sliced and on top mozzarella, that has been salted and pepper

9. 9

   Baked at 350, for gratine, only.

10. 10

    Serve hot with toasted thin slices of bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.