"Omelet" wrote
"cshenk" wrote:

>> Remove stem from fresh shiitakes, oil cap with olive oil then flip over,
>> dust with arrowroot and fill to even with a mix of the velveeta mexican
>> cheese spread then top with a fresh slice of tomato and some minced black
>> olives. Bake until you see it slightly browning.

> That sounds pretty good. ;-)
> Bet that'd work with regular white mushroom caps too, or maybe
> Portabelos...

Sure would! I'd save the portabellos for something fancier though?