Portabella Spread

8 ingredients
4 steps

Ingredients

  • 1 lb portabella mushroom, stems discarded and caps cleaned
  • 1 lb ripe tomatoes, preferably plum, cored, seeded, and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh rosemary leaf
  • 3 tablespoons fresh lemon juice (to taste)
  • 14 cup extra virgin olive oil
  • salt
  • black pepper

Directions

  1. 1
    Cut the mushroom caps into small dice, then toss them with the tomatoes, garlic, rosemary, lemon juice, and oil.
  2. 2
    Cover and let rest, for up to an hour at room temperature or overnight, refrigerated.
  3. 3
    Bring back to room temperature before serving.
  4. 4
    Season with salt and pepper and spoon onto crostini or eat with a fork.

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