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salt ; enough to taste
2 teaspoons rosemary ; fresh
2 pounds tomatoes ; ripe
2 pounds mushroom ; Portobello
4 cloves garlic
6 tablespoons lemon juice
black pepper ; enough to taste
1/2 cup olive oil
Submitted by Laura1
Mushrooms, tomatoes, oil and spices
Cal: 117 Fat: 9g Carbs: 7g Protein: 3g Fiber: 1g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 12)
Directions
Cut the mushroom caps into small pieces, toss them with tomatoes, garlic, rosemary, lemon juice and oil. Cover, let rest for up to an hour or overnight refrigerated. Bring back to room temp. before serving. Season with salt and pepper and spoon onto some nice crusty bread or eat with a fork.
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