Portobello Mushroom on Parmesan Tortillas

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Portobello Mushroom on Parmesan Tortillas 

Ingredients:

• 4 portobello mushrooms
• a bunch of large basil leaves
• half a cup of extra virgin olive oil
• sea salt and cracked black pepper
• 3 garlic cloves
• 5 Reduced Carb Whole Wheat Flour Tortillas (from Trader Joes)
• one and a quarter cup of grated (not finely) parmesans cheese

Steps:

I used the same mushroom recipe from above but instead of using the basil leaf as the wafer on which to serve the mushrooms on I uses Parmesan infused tortillas. Whilst the mushrooms are barbecuing, I placed each individual tortilla in the oven (not on a baking sheet).  I cooked each until crisp. I then added one quarter of a cup of shredded.

Parmesan on each tortilla and placed 6-7 pieces of mushroom atop the cheese. I then returned the tortillas, on a baking sheet, to the oven, and cooked until the cheese was melted. I cut the tortilla into 6 pieces. And before I could say, "Luvvies", the guests have devoured them all.

Grilled Portobello Mushroom on Basil Leaves

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Grilled Portobello Mushroom on Basil Leaves

Ingredients:

• 4 Portobello mushrooms
• a bunch of large basil leaves
• half a cup of extra virgin olive oil
• sea salt and cracked black pepper
• 3 garlic cloves

Steps:

I peeled the portobello mushrooms and removed their storks. In a bowl I soaked the portobello mushrooms in the extra virgin olive oil and massaged every last bit of the oil into each mushroom. I add shredded basil leaves taken from the smaller leaves that are too small to use as the wafer on which I would later serve the grilled portobello mushrooms on. I diced up the garlic cloves and sprinkle over the portobello mushrooms. I add the sea salt and cracked black pepper and then place on a hot grill on the BBQ. I like to cook the mushrooms for at least 2 minutes on either side.

Once removed from the grill I placed the portobello mushrooms onto shallow dish and sliced into pie shapes. I tend to cut approximately 8 pieces per mushroom. With the juices oozing out of the cut mushroom, the pieces marinate in the amazing combination of flavors. I then place each pie piece on an individual basil leaf and serve.

Sliced Pear with Goat's Cheese

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Sliced Pear with Goats Cheese

Ingredients:

• one large log of goats cheese
• 6 pears
• 4 green onions
• half a cup of chopped European parsley
• one quarter of a cup of chopped basil
• half a cup of sautéed diced pancetta
• one tablespoon of extra virgin olive oil
• half a cup of pomegranate seeds
• sea salt and cracked black pepper

Steps:

In a wide flat bowl, I squeezed one lemon and rolled in a log of goats cheese into the juice. I the added salt and pepper and kneaded the goats cheese into the accumulating flavors. I then added extra virgin olive oil, thinly sliced green onions, chopped basil and chopped parsley.

I sliced the pears like thick wafers. I smeared the goats cheese on the pear as one would peanut butter onto a sandwich. I then  sprinkled with pancetta and on a separate batch I sprinkled pomegranate seeds (for the vegetarian). Voila lean deliciousness.