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I guess it could be Porta-mato-capre-bita
Mike in Abita
Posts: 3,302
Found some Portabello's at the store. That's when the creativity gene took hold of me. Saw some good looking Roma tomato's calling out to me. Decided to go a different route with the whole thing.
Cleaned mushrooms and sprinkled with them with EVOO and Dizzy Dust. Sliced the Romas and some fresh basil.
Layered it with with some sliced Fontina. Shook a little more Dizzy on one and some Montreal Steak on the other. Cooked at 450 dome for 10 minutes.
These didn't suck.
Need some help on what to call it. Kinda played on the Tomato Caprese thingy.
Cleaned mushrooms and sprinkled with them with EVOO and Dizzy Dust. Sliced the Romas and some fresh basil.
Layered it with with some sliced Fontina. Shook a little more Dizzy on one and some Montreal Steak on the other. Cooked at 450 dome for 10 minutes.
These didn't suck.
Need some help on what to call it. Kinda played on the Tomato Caprese thingy.
Comments
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Mike those came out great
good job -
That some nice looking Port-mato-capra-bitas Mike.
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Any idea on a shorter name? They were fantastic, think I will experiment with the next batch. Maybe the full Tomato Caprese treatment with mozzarella. The Fontina was a good melting cheese and added some good flavor. HMMMM maybe a little Balsamic would work too.
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They were great. Maybe a shorter name is in needed. Other than that the sky is the limit. I think pepper jack would work. Maybe some spicy sausage and cheddar would be good too.
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Mike,
Going to the grocery tomorrow and try to duplicate these. They look so damn good!
Call them "Abita Shrooms"
Hammer -
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Very tasty. Duplicate if you will, but feel free to modify. I took the picture planning to use the cream cheese, but forgot it. Fresh Mozzarella would probably work with some Balsamic at the end. I liked the Montreal and the wife liked the Dizzy.
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Works for me cause I had a Strawberry Ale while eating.
Gonna have to take a few photos of the Strawberry -
Dont care what you call it. It looks good!! Indirect?
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Went direct with raised grid. It tasted GOOD
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Eat on a bun or as is? Bet make full meal with bun and chips. :woohoo:
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That sound like an eggselent idea. Thanks :cheer:
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You have to be carefull with fresh mozarella it doesn't melt nicely. I bought some big portabellas yesterday I'll be trying something similar tonight thanks.
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