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I guess it could be Porta-mato-capre-bita

Mike in Abita
Mike in Abita Posts: 3,302
edited November -1 in EggHead Forum
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.

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Cleaned mushrooms and sprinkled with them with EVOO and Dizzy Dust. Sliced the Romas and some fresh basil.

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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.

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These didn't suck.

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Need some help on what to call it. Kinda played on the Tomato Caprese thingy.

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