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Baked, stuffed Portobello mushroom caps, fried zucchini chips with a lemon and garlic aioli dip, some very nice Capri tomatoes with olive oil and seasoning and a few hazelnut stuffed olives.
We like to drizzle these stuffed caps with a little Balsamic vinegar.
HC
Baked, stuffed Portobello mushroom caps, fried zucchini chips with a lemon and garlic aioli dip, some very nice Capri tomatoes with olive oil and seasoning and a few hazelnut stuffed olives.
We like to drizzle these stuffed caps with a little Balsamic vinegar.
