Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Baked Portobello Caps

6 large portobello caps; cleaned 2 roasted beefsteak tomatoes; sliced
2-3 Tbs. olive oil   salt and black pepper to taste
2 cloves garlic; minced 6 slices mozzarella cheese
12 fresh basil leaves    

Combine the olive oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Season caps with salt and pepper then arrange top side down in a well oiled 12" Dutch oven. Place 2 basil leaves on top of each portobello cap followed by slices of roasted tomato. Season tomatoes with salt and pepper.

Cover oven and bake using 12-14 briquetttes bottom and 16-18 briquettes top for 10-15 minutes until vegetables are sizzling. Top each cap with a slice of mozzarella and continue baking until cheese is melted and bubbly.

Serves: 6

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