Portabella 'Pizzas' with White Beans, Rosemary, Tomatoes & Fontina

Portabella 'Pizzas' with White Beans, Rosemary, Tomatoes & Fontina
Photo by Judi Rutz

Ingredients

  • ¾ cup seeded and diced tomatoes
  • 1-½ cups cooked small white beans (or one 15-oz. can, rinsed and drained)
  • One 4-inch sprig fresh rosemary, lightly crushed
  • 1 small clove garlic
  • Kosher salt and freshly ground pepper
  • 1-½ Tbs. olive oil, plus extra for the mushrooms
  • Grated Fontina
  • + 1 more ingredients
    • 4 medium portabellas, stems and gills removed, caps wiped clean with a moist paper towel

Stem the mushrooms and scrape the gills out of the caps with a teaspoon. Rub the caps generously with olive oil on both sides, season with salt and pepper, and either sauté, grill or broil them until tender, about 5 minutes per side.

View full recipe at Fine Cooking

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