Portobello Spread

• 1 pound portobello mushrooms, stems discarded and caps cleaned
• 1 pound ripe tomatoes, preferably plum, cored, seeded, and chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
• 3 tablespoons fresh lemon juice, or to taste
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste

1. Cut the mushroom caps into small dice, then toss them with the tomatoes, garlic, rosemary, lemon juice, and oil.
2. Cover and let rest, for up to an hour at room temperature or overnight, refrigerated.
3. Bring back to room temperature before serving.
4. Season with salt and pepper and spoon onto crostini or eat with a fork.
5. Omit the mushrooms.
6. Use about a pound of ripe tomatoes, cut in half through their equators, then squeezed and shaken over the sink to remove as many seeds as possible.
7. Dice and proceed as above, adding about 1/2 cup minced red onion to the mix.

portobello mushrooms, tomatoes, garlic, rosemary, lemon juice, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/portobello-spread-385570 (may not work)