Open Faced Ravoilo with Artichokes Portobello Mushrooms and a Basil Oven Roasted Tomato Vinaigrette

Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette

Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette

By Food Network
1 hour 10 minutes

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Details
  • Servings:   4
  • Calories:   601
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 1 portobello mushroom
  • Salt and pepper
  • 1 cup of olive oil
  • 2 tomatoes, peeled, seeled and raosted
  • 4 baby artichokes
  • 1 whole lemon, cut in half
  • 1/4 cup seasoned rice wine vinegar
  • 1 sheet of herb pasta
  • 1 small bunch of basil
Instructions

Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette serves 4 original recipe by Food Network.

View original preparation instructions

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