Okay, seriously people. This is good. We had leftover topping from making these chicken breasts and I used it tonight with other leftovers--we also had leftover applewood bacon pork loin (smithfield, I think).
Here's what I did:
- Wiped clean and scraped out the gills large portobello mushroom caps and sprayed them with cooking spray to they didn't burn.
- Filled each with chopped leftover pork loin.
- Spread with the parmesan topping.
- Bake at 350 for about 10-15 minutes.
This leftover topping would be a to-die-for topping for steak too. You could saute some mushrooms, mix it in the topping, and then slather on a nice NY strip or beef tenderloin at the end of grilling.
Honestly, I can't wait to try this.
See this idea, too--so good!
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