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OVEN DRIED TOMATOES AND MUSHROOMS

Ingredients
4 Portabella Mushrooms, stems and gills removed and cut into ¼-inch slices
5 Roma Tomatoes, cored and cut into ½-inch slices
½ cup chopped Parsley
½ cup chopped Rosemary
Salt and Pepper
2 tablespoons Filippo Berio® Olive Oil

Instructions
In a mixing bowl combine tomatoes with ½ of the parsley, rosemary, Filippo Berio® Olive Oil, salt and pepper.
Lay mixture on a foil-line baking sheet, flesh side down. Dry at 200ºF for 6 hours. Store in Filippo Berio® Olive Oil in the refrigerator.

Repeat for mushrooms.