Monday, May 20, 2013

Cheesy Baked Portobella Mushrooms

My love (Obsession) for Italian food makes a welcome return to my kitchen.  Cheesy baked mushrooms was inspired by a recent visit to one of my favorite Italian restaurants, Un Caffe.  I have not had a bad meal there, yet, and really don't expect to.  Usually, if I experience a tasty meal or appetizer, I'll  deconstruct it ingredient by ingredient and attempt to duplicate it at home.  The original had a great marinara on it, while mine did not, but the results were pretty good, first time out.  

These mushrooms are so large that they can easily be the main course with a side salad and that's what we did.

Cheesy Baked Portobella Mushrooms

Serves 2

2 large Portobella mushrooms, wiped clean and middle stem removed

2 Tbsp of marinara  Use your favorite or improvise by using Italian or plain  tomato puree diluted with water

1 garlic clove, minced

1/3 cup diced fresh tomatoes

1 oz grated Parmesan cheese

1 Tbsp fresh chopped parsley

1-2 oz mozzarella cheese, grated

drizzle of olive oil

Preheat oven to 400 degrees.  Brush the mushrooms on both sides with some olive oil and lay them ridge-side up in a baking dish.   Brush them with marinara, sprinkle with garlic.  Add tomatoes and parsley distributing evenly on each.  Add the Parmesan only, drizzle with a bit of olive oil and bake for 20-25 minutes.

Remove from the oven and add the mozzarella on top.  Return to the oven, but broil on low until cheese melts on top, for just a few minutes or less.  Serve with a salad or on a bed of angel hair pasta!

NOTE:  For my second attempt, I'll grill them, perhaps, and add some fresh basil to the mix....enjoy!

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