Pavlos Dionyssopoulos, Still Life with Mushrooms (1997)
wood, paper and plexiglass, 46.2 x 40 x 40 cm, Private collection

The Greek artist, Pavlos Dionyssopoulous, began making manipulated paper sculptures in the early 1960s after an introduction to the New Realists (Nouveau Réaliste) in Paris. He called his technique affiches massicotées and it consisted of cutting misprinted poster paper into thin strips that were then bent and folded into three dimensional sculptures. The layering of paper is structured and typically symmetric, presenting an ordered representation of the subject that illustrates depth and volume in a way that the original flat planes of the paper prohibited. He was celebrated as the centerpiece artist of the Greek pavilion in the 1980 Venice Biennale.

Portabella Mushrooms Stuffed with Feta & Parmesan

Yield: 2 servings

8 medium sized portabella mushrooms
1/3 cup feta cheese, crumbled
8 basil leaves, thinly sliced
8 wedges of parmesan cheese

Preheat the oven to 390°F/200°C. Completely remove the stems from the mushroom caps and brush off any visible dirt with a clean towel. Line a baking tray with parchment paper and place the mushrooms upside down on the tray to form a cup.

Divide the feta cheese among the mushroom cups. Add some thinly sliced basil to each mushroom and cover with a thick slice of parmesan cheese. Slide the mushrooms into the oven for about 10 minutes, until the cheese has melted and turned golden.

Remove from the oven and let sit for 2-3 minutes. Top with some additional basil and serve while warm.