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recipes by Loy Carlos for ...

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Place pan on medium heat with 1 tbsp of oil.  When oil is hot, place red onions and sprinkle a pinch of sugar to expedite caramelization.  Saute until onions are browned and slightly caramelized.  Add Portobello mushrooms (you may need to add more oil, enough to coat the mushrooms).  Saute until mushrooms are soft and everything is evenly dark brown.  Set aside.


Place a skillet on high heat.  Slice bread into 3/4 inch slices.  Dip both sides of each in extra virgin olive oil until well coated.  Immediately place on the heated pan until the first side is toasted, then flip.  (Be careful not to burn the bread!).  Set toasted bread aside.


To assemble, place enough arugula to cover each toasted bread.  Next add mushroom and caramelized onions then top with crumbled goat cheese.  If you want, drizzle a little extra virgin olive oil over the top before serving.


Best served warm, but may also be served at room temperature.



Ciabatta or any large loaf of crusty Italian bread
1 bag baby arugula
1 lb. fresh large Portobello mushrooms, dry wiped clean & sliced
1 medium red onion, sliced
Pinch of sugar
4 oz. goat cheese (crumbled)
Extra virgin live oil


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