PORTABELLA & OYSTER APPETIZER

Ingredients:

3 marinated portabella mushrooms (see recipe)
3 Louisiana oysters per mushroom
Olive oil
Balsamic vinegar
Chopped parsley
A pinch of Creole seasoning

Chef: Tommy Cvitanovich, Drago's

Grill marinated mushroom caps till soft. In pan saute oysters in extra virgin olive oil. Place sauteed oysters on mushroom caps and top with balsamic vinegar and chopped parsley and Creole seasoning. "And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."