Oven Dried Tomatoes and Mushrooms
Recipe By Chef Jim Coleman
Make this delicious mix for “Make Your Own Pizza Night.” Use store bought pizza shells (whole wheat preferred) or make your own dough.
- 4 portabella mushrooms, stems and gills removed and cut into ½-inch slices
- 5 roma tomatoes, cored and cut into ½-inch slices
- ½ cup chopped parsley
- ½ cup chopped rosemary
- Salt and pepper
- 2 tablespoons olive oil
- 1. In a mixing bowl combine tomatoes with of ½ of the parsley, rosemary, olive oil, salt and pepper.
- 2. Lay mixture on a foil-line baking sheet, flesh side down. Dry at 200°F for 6 hours. Store in olive oil in the refrigerator.
- 3. Repeat for mushrooms.