|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.
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