Mushroom Parmesan
From DetroitTokyo 13 years agoIngredients
- 4-6 portobello caps (large) shopping list
- 3 tbsp olive oil shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp black pepper, fresh ground if possible shopping list
- 2 cups marinara sauce (store bought or homemade, my recipe marinara sauce) shopping list
- 1 tbsp butter, cut into small pieces shopping list
- 1 cup shredded mozzarella shopping list
- 1/2 cup grated Parmesan shopping list
How to make it
- Preheat oven to 400F.
- Allow your grill to heat and brush it with olive oil.
- Place mushroom caps on a large plate and drizzle both sides with olive. Season liberally with salt and pepper.
- Grill mushrooms for about 5 minutes on each side.
- Meanwhile, add about a cup of marinara sauce to the bottom of a baking dish (9x13).
- Remove mushrooms from grill and place atop the marinara in the casserole dish, bottoms facing up. Top each mushroom with about a quarter cup of remaining marinara sauce. Top with mozzarella, then Parmesan, and finally butter.
- Place casserole dish in oven and bake for about 15 minutes, until the cheese melts.
- Then turn oven to broil and leave in for about 2 minutes. Check on it after one minute because you just want the top to brown and not burn.
- Allow to cool for a moment and serve.
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