This is just a teaser for a more in depth recipe we hope to soon post. You can do these in a Dutch Oven or in your kitchen oven on a cookie sheet. While an individual #3 cast iron skillet, for each cap, provides even better presentation.
Here is the rough Recipe for two servings.
2 large Portobello Caps
Pre browned Ground Turkey with fennel and other spices to mimic sausage.
We used ground turkey and our own spices. You could brown any store bought sausage. Or substitute with pepperoni, or other favorite meat/protein topping.
Place Caps on oiled cookie sheet, cast iron skillet, or Dutch Oven. With the fin side facing up.
On the mushroom cap, layer the following in this order, splitting the ingredients onto the 2 caps:
Grated Parmesan cheese
1 Roma tomato finely diced (Half for each cap)
Bake at 400° for 25 minutes.
Remove from the oven. Add a layer torn fresh basil leaves. Then return them to the oven for 5 minutes. Or until the fresh basil leaves wilt.
Remove from the oven once again. Set oven to High Broil. Layer on shredded Mozzarella cheese. Return to oven. Broil 3 minutes. of until the cheese melts.
Serve hot with a pre-made salad and warm bread or bread sticks.
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Basil Basics bridges the love of Organic Cooking, Cast Iron, Garage Sales, and the general love of the outdoors. Growing, harvesting, and cooking with fresh Basil.
Do you have a Green Thumb? How do these subjects relate? Grow your own organics!
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