For the baked portobello mushrooms, you basically need the ingredients seen here plus seasoning.
After slicing the beef steak tomato, I put four slices on an baking pan and added about a teaspoon of evoo and and a tsp of balsamic vinegar to each tomato slice.
I also added a tsp of evoo and a tsp of balsamic to the bottom of each portobello mushroom cap and let them sit for a few mins to absorb the evoo and balsamic.
Then, I placed the mushroom caps on top of the tomatos and added some seasoning, basil, garlic powder, parsley, and s&p to taste.
Lastly, I placed a slice of muenster cheese on each one and baked in the oven at 400 degrees for 15-20 mins.
The mashed potatos were easy to make with my Kitchenaid Masher.
After boiling some golden potatos until they were tender, I strained them and mashed them in a pot with a cup of milk and 2 tbsp of butter.
I also added some s&p and chives to my taste. This was the end result:
So that nothing would go to waste, I used the rest of the beef steak tomato and cheese to make an improptu caprese salad.
By adding evoo, balsamic, and basil to the tomatos and cheese, it made a great antipasto for any meal.