Tonight we had smoked portobello mushrooms with purple heirloom tomatoes and cheese (parmigiana regiano, asiago, mozzarella).
I smoked the mushrooms with mesquite and hickory chips then topped them with garlic, parsley, Thai pepper, salt, pepper, tomato, parm., asiago., mozzarella and onions (in order starting front the bottom). Then broiled them until the cheese turned a golden brown. On the side I put a baby pickle, peppericino, mayo, mustard, and some wasabi mayo sauce I had left over from before.
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