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Mushroom Torta

Make Mushroom Torta at home with Extra Virgin Olive Oil, Balsamic Vinegar, and Garlic. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/4 cup
• 2 tbsp
• 4 clove
• 1/4 cup

Method (preview)

1. 1

   Combine all marinade ingredients with a whisk until an emulsion is formed. Allow the flavors to blend for 1 hour or longer before using.

2. 2

   In a food processor fitted with a steel blade, combine the pesto ingredients and process until smooth.

3. 3

   Brush the mushrooms on both sides with the marinade. Allow to marinate for a least 2 hours. Preheat the grill or stovetop griglia.

4. 4

   Grill the marinated mushrooms for approximately 3 to 4 minutes on each side.

5. 5

   Preheat the broiler and line a heavy baking sheet with foil.

6. 6

   Place 4 grilled mushrooms top side down on the foil and layer each with 1/2 of a roasted bell pepper, and a slice of the cheese.

7. 7

   Place under the broiler and broil until the cheese melts.

8. 8

   Place the remaining mushrooms atop the melted cheese and skewer each with a sprig of rosemary through all 5 layers.

9. 9

   To serve: Top each torta with a dollop of the pesto and arrange each warm torta on a plate with fresh field greens and herbs.

10. 10

    Serve immediately.