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1.In a large skillet, heat up to medium-high heat, add shred cheese, shape it around like a small pan cake. Saute the cakes for a while, and place the cake on the upside-down cup. Shaping it into cheese bowl and let it cool down.
2.In the cheese bowl, add sliced mozzarella, diced tomatoes, arugula and basil. Baste some olive oil. Seasoning with salt and pepper.
3.Garnish with Balsamico and serve.
1.Hollow the Portobello mushrooms and set aside.
2.In a large pan, add olive oil, minced onion, minced garlic and ground beef. Stir-fry until the meat turns brown, whisk white wine, tomato puree and chicken broth. Seasoning with Italian seasoning, dried parsley, bay leaves, salt and pepper. Simmer for 15 minutes.
3.Pour the meat sauce in the Portobello mushrooms, place on fresh mozzarella. Transfer to an oven and bake at 380oF 10 to15 minutes.
4.Garnish with parsley and serve.