Two 6-inch diameter Portobello mushrooms, stems removed
¼ cup or more quality olive oil
Salt to taste
½ cup tomato sauce
1 cup or more grated melting cheese, such as Fontina or Yogurt cheese with jalapeño peppers (my preference)
1 tsp. oregano
• Drizzle a generous quantity of olive oil to drench the gills of the mushrooms thoroughly. Sprinkle them generously with salt.
• Spread out the tomato sauce evenly over the gills.
• Pile up the grated cheese on top of the tomato sauce, dividing it equally. Sprinkle the tops with oregano.
• Place the mushrooms in a tray and bake in an oven preheated 375 degree for about 20 minutes or until the cheese melts and blushes.
• Serve on a bed of baby lettuce.
Serves two.
A glass of Argentine Malbec would be just right.