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Edgar's Restaurant

Geneva, New York

Specialty Recipe

Portobello Pizzas

Ingredients:
6 large Portobello Caps (gills removed)
1/4 cup Olive Oil
1 cup Pesto (see recipe)
1/2 cup Crumbled Goat Cheese
1/4 cup Parmigiano-Reggiano
1 cup Salsa
1 cup Monterey Jack Cheese
Roasted Garlic Pepper

Pre-heat grill. Brush both sides of mushrooms with olive oil and sprinkle with roasted garlic pepper. Place mushrooms on grill bottom side up. Grill 2 minutes on each side or until half way cooked. Spread pesto, then salsa on mushroom cap. Top with all cheeses. Put mushroom caps back on the grill - on top shelf - and bake to finish. Let cheese set and cut into triangles.

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