Mushroom Parmesan

I was super excited to try this recipe. The WC Ingredient Challenge this week was Parmesan, once it was picked I went to food network and typed Parmesan, I wanted to do something different.

This was an awesome meal, I served it over some angel hair and made homemade marinara. We will try this again and again, I like to have a no meat option in our rotation.

****I’m sorry for the horrible picture, my tummy was rumbling and I didn’t have the patients to get a good photo.

Mushroom Parmesan (From: Food Network)

• 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
• 4 to 6 portobello mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup marinara sauce (recipe I use below)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve

Garlic and Basil Marinara (From: Myself)

• 1 lg. can chopped tomatoes
• 1 lg. can crushed tomatoes
• 4 cloves crushed garlic
• 1/2 cup chopped onion
• fresh basil
• 1 t. sugar
• salt and pepper

Warm dutch oven on stove, with a little olive oil. Saute onion and garlic until tender.

Add tomotoes and spices, simmer on low for hour to hour and half.

Tagged as: Cheese, Pasta, Sauce, Veggies