Grilled Portobellos and Onions with Parmesan Crostini
Grilled Portobellos and Onions with Parmesan Crostini - Filippo Berio - The First & Last Name in Olive Oil
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Ingredients
- 8 to 12 Portobello mushroom caps
- 2 large sweet onions, cut into 1 1/4 cm-thick slices
- 1/3 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Pure Olive Oil (approximately)
- 1 tablespoon minced fresh rosemary
- 2 cloves garlic, minced
- Salt
- 8 to 12 slices (1 1/4 cm-thick) rustic bread
- 1/2 cup grated Parmesan cheese
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