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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.


Portobello Mushroom on Parmesan Tortillas


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Portobello Mushroom on Parmesan Tortilla


  • 4 portobello mushrooms
  • a bunch of large basil leaves
  • half a cup of extra virgin olive oil
  • sea salt and cracked black pepper
  • 3 garlic cloves
  • 5 Reduced Carb Whole Wheat Flour Tortillas (from Trader Joes)
  • one and a quarter cup of grated (not finely) parmesans cheese


I used the same mushroom recipe from above but instead of using the basil leaf as the wafer on which to serve the mushrooms on I uses Parmesan infused tortillas. Whilst the mushrooms are barbecuing, I placed each individual tortilla in the oven (not on a baking sheet).  I cooked each until crisp. I then added one quarter of a cup of shredded.

Parmesan on each tortilla and placed 6-7 pieces of mushroom atop the cheese. I then returned the tortillas, on a baking sheet, to the oven, and cooked until the cheese was melted. I cut the tortilla into 6 pieces. And before I could say, "Luvvies", the guests have devoured them all.