Tuesday, July 8, 2008

Portobello Parmigiana



Oh my god. This was so incredibly delicious I could barely stand it. Nice fresh portobello caps, piquant marinara sauce, and ooey-gooey whole milk mozzarella. What more could a girl ask for?

Portobello Parmigiana

2 Portobello Mushrooms
8-10 oz. Marinara sauce
4 oz. Whole Milk Mozzarella Cheese, shredded or cubed
2 tablespoons Breadcrumbs
Olive Oil
Sea Salt and Cracked Pepper
Torn Basil

1. Preheat oven to 400 degrees F

2. Break stem off of mushrooms, discard (or save for making stock). Wipe caps with a damp towel.

3. Rub about a teaspoon of olive oil into each cap, season with salt and pepper.

4. Drizzle some olive oil in a skillet over medium-high heat. Cook mushroom caps for about 5 minutes each side, until juices start to flow.

5. In an 8 x 8 baking dish spread 2 oz marinara in two circles, one for each cap. Place cap on sauce.

6. Sprinkle 1 tablespoon breadcrumbs in each cap. Layer 1 oz. mozzarella in each cap, cover in marinara, place remainder of mozzarella over marinara sauce.

7. Bake for approximately 12-15 minutes, or until mozzarella is melted and golden brown in spots.

8. Remove from oven, garnish with torn basil.

3 comments:

Kevin said...

Portobello parmigiana sounds really tasty!

Sweet Bird said...

I'm glad you think so! I actually just bookmarked your recipe for Strawberry Rhubarb Jam today to make it tomorrow. Now that sounds tasty!

EAT! said...

We love portebellos in our family. we usually have them grilled or roasted so this would be a great new way to enjoy them.