1 Portabella mushroom
Beret Rouge dry spice
3 tbs Piperade
Remove stem from mushroom. Cover mushroom in olive oil and sprinkle with dry spice. Place
on a hot grill or in a pan. Top with Piperade and cover with a tilted lid for 4 minutes. Turn off heat. Add cheese slices
and recover to let cheese melt. Put on a hamburger bun, pop in a pita with lettuce, or serve over rice or pasta.