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1,000 Vegan Recipes with Step-By-Step Pictures
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Vegan Appetizer
6 large Portobello mushrooms
Pico De Gallo (see recipe below)
Remove stems from mushrooms, place upside down on a oiled baking sheet, mound on Pico De Gallo and top with Mozzarella or Pepper Jack cheese. Bake in a 350 pre-heated oven for 15-20 minutes. Remove and sprinkle with red chili pepper flakes.
Pico De Gallo
3 large diced tomatoes 1 diced medium sized onion 1/4 bunch of cilantro (use more or less depending on your taste) juice of half a lemon or lime 1/2 teaspoon of minced garlic 1 tsp of salt 2 jalapenos (or more if you prefer it hotter)
Once you make the Pico De Gallo let it sit in the fridge for an hour or so, then turn into a strainer or collander to remove excess liquid so it won't saturate the mushrooms.
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