The Pallette: Portobello Mushroom Parmagiana
The Pallette is our collection of tasty food recipes.
PORTOBELLO MUSHROOM PARMAGIANA for the cheesy, vegetarian/mushroom lovers..
Ingredients:
2 portobello mushroom caps.
1 1/2 cups mozzerella cheese.
6 fresh roma tomatoes.
Basil Leaves.
1/2 cup parmagiano reggiano.
2 Garlic cloves.
A little butter.
Salt, Pepper, Thyme.
Prep: Preheat oven to 350 degrees. Wash mushroom caps and place in a deep dish baking sheet. Finely dice 4 tomatoes, and roughly dice 2. Chop Basil leaves, and dice garlic cloves.
Cook: (The Marinara) In a saucepan, put 1/4 cups water and the garlic. Let the garlic infuse into the water. Add the finely dice tomatoes, then a minute later toss in the rougly diced tomatoes. Stir occassionally. Season with salt, pepper, and thyme (oregano may be used). Add some basil. You may cook the tomatoes to however soft you like your marinara to be. Remove from heat.
Season the portobellos with salt and drizzle with a little olive oil. Spoon the marinara sauce generously on top of the caps. Sprinkle the mozzarella in an even layer on top of the sauce. Grate the parmagiano reggiano on top. Place a couple tiny dollops of butter on top of the cheese, allowing for the cheeses to melt and brown. Sprinkle some basil on top. Cook in the oven for 15-20min, or until the cheese begins to brown. Let cool for 1 minute. Garnish with more basil and a couple dices of tomato. ENJOY.
