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PARMESAN HAVARTI PORTOBELLO MUSHROOM CAPS

168

INGREDIENTS  (Serves 4)

  • 8 Organic Portobello mushroom caps (remove stems).
  • 4 tablespoons minced garlic.
  • 1/4 cup finely chopped red onion.
  • 8 thin slices Havarti cheese.
  • 4 tablespoons grated Parmesan cheese.
  • 3 tablespoons real butter.
  • Extra Virgin Olive Oil.

DIRECTIONS

  • Thoroughly rinse fresh, organic mushroom caps.
  • Place large skillet on stove top and set temperature to medium high.
  • Melt butter in skillet, then immediately add minced garlic, stirring to blend together.
  • Add chopped red onion and cook until onion pieces soften.
  • Scrape out all ingredients from skillet into a container and set aside.
  • Lightly pour a small amount of Olive Oil so skillet is coated.
  • Place 8 mushroom caps in skillet and lightly cook both sides of each cap (4-5 minutes each side).
  • Arrange mushroom caps in skillet with the top down.
  • Spoon garlic, onion mixture onto each cap.
  • Place a slice of Havarti cheese over each cap (tearing the cheese so it all fits within the confines of the cap).
  • Sprinkle each cap with Parmesan cheese.
  • Turn off heat and cover skillet, keeping caps covered to thoroughly melt the cheese.
  • Serve immediately.