It's been a while since I've cooked with portobellos, I'm not sure why exactly -- maybe I had one too many portobello burgers in the late ’80s. Whatever the reason, I think it's high time they made a comeback. Today I’m roasting them with sweet tomatoes and earthy garlic. Then I'll layer them with some fresh basil and creamy mozzarella into a super-satisfying salad. Check it out!
Emeril Lagasse prepares a tomato and swordfish puttanesca with a quick caprese salad.
Source:Essence of Emeril, Season 8 Episode 824
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