| 2 med Portobello mushrooms, stems removed and wiped clean |
2 portobello mushrooms |
$1.99 per pound
|
$0.74 |
| 1 Tbsp. Extra virgin olive oil |
1 tbsp |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 tsp Kosher salt |
1 tsp |
$2.91 per 16 ounces
|
$0.04 |
| 1 tsp Black pepper |
1 tsp |
$7.99 per 16 ounces
|
$0.04 |
| 2 Tbsp. Extra-virgin extra virgin olive oil |
2 tbsp |
$5.99 per 16 fluid ounces
|
$0.37 |
| 3 x Garlic cloves, thinly sliced, (up to 4) |
3 garlic cloves |
$4.00 per pound
|
$0.08 |
| 5 x Plum fresh or possibly canned tomatoes, diced small |
5 plum |
n/a
|
|
| 1 tsp Kosher salt |
1 tsp |
$2.91 per 16 ounces
|
$0.04 |
| 1/4 tsp Black pepper |
1/4 tsp |
$7.99 per 16 ounces
|
$0.01 |
| 1/3 c. Dry white wine |
1/3 cup |
$0.35 per fluid ounce
|
$0.93 |
| 1/2 c. Water or possibly chicken broth or possibly low-sodium canned chicken broth |
1/2 cup |
n/a
|
|
| 6 x Fresh basil leaves, cut into chiffonade Shaved Parmesan cheese, optional |
6 basil |
$2.59 per cup
|
$0.32 |
| Total Recipe |
$2.76 |
Suggestions?