I brushed the backs of the mushroom caps with olive oil, then I put fresh spinach, pico de gallo (made from tomatoes, green onions, cilantro, and salt) and topped with colby jack mix cheese (that was all I had, will probably use something different next time). I drizzled them with olive oil, seasoned them with salt and fresh ground pepper, and grilled them for about 15 minutes, maybe less. They were so good! Since this was an experiment, I will try a couple different things next time. I think it would be good to put a layer of the pico de gallo first, then spinach, then more pico. Patrick said he would like more cheese, and maybe some garlic salt.
1 comment:
those look really gooooood!!!
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