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The Last Suppers (A Goldy Bear Culinary Mystery, #4) The Last Suppers by Diane Mott Davidson
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“PORTOBELLO MUSHROOMS STUFFED WITH GRILLED CHICKEN, PESTO AND SUN-DRIED TOMATOES
4 large Portobello mushrooms (approximately 1 pound)
MARINADE FOR MUSHROOMS: 5 tablespoons best-quality olive oil 5 tablespoons best-quality dry sherry”
Diane Mott Davidson, The Last Suppers