Portobello Mushroom Carpaccio

• 4 portobello mushroom
• 1 lemon
• salt and pepper
• reggiano parmesano, sliced
• buffalo mozzarella, sliced
• 2 tomatoes
• virgen olive oil

1. Boil the mushroom, after being well washed, and rubbed with lemon. Save the stems for another use. The water must have salt. For 30 minutes, aprox.
2. Sliced the mushrooms very thin.
3. Make wiht 2 tomatoes a sauce,only salt and pepper. Pass thru a sieve. Makes 3 or 4 measuring tablespoons.
4. Put first the virgin olive oil,
5. 2 tablespoons.
6. Then the tomato sauce.
7. After, the slices of portobello mushroom. Salt and pepper.
8. Parmegiano sliced and on top mozzarella, that has been salted and pepper
9. Baked at 350, for gratine, only.
10. Serve hot with toasted thin slices of bread.

portobello mushroom, lemon, salt, parmesano, buffalo mozzarella, tomatoes, olive oil

Taken from www.epicurious.com/recipes/member/views/portobello-mushroom-carpaccio-1216354 (may not work)