Monday, June 27, 2011

Portobello Campero in Lima

Portobello mushrooms have become very popular in California over the last 10 years, and for good reason.

As I perused the menu at Portofinos in Lima, the Portobello Campero with Ricotta and Parmesan cheese sounded like promising vegetarian dinner. Beautifully presented, it was sinfully rich. The spinach salad was drenched in a tangy vinagrette-style dressing with a dressing of sauteed mushrooms. And while the portobello mushrooms were smaller than the California variety, the flavor was every bit as powerful.

A very satisfying meal in a beautiful location - overlooking the Pacific Ocean in Peru.

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