January 27, 2014

Portobello Mushroom Parmesan

A big, juicy portobello mushroom takes the classic Chicken Parm. in a whole new direction, and it is way easier to prepare. In addition to giving it more of a steak-like quality, the underside of the mushroom cap forms a perfect bowl for holding lots of sauce and cheese. Serve it on top of pasta tossed in your favorite sauce and it's a filling dinner.



4 portobello mushroom caps
2 T. olive oil
salt and pepper to taste
1 cup Roasted Tomato Sauce (or marinara)
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 lb. pasta
1 cup Pesto (or other sauce of your choice to dress your pasta)

Preheat oven to 400 degrees. Heat oil in a large non-stick skillet over medium meat. Begin heating salted water to cook your pasta in.

Place mushrooms (gills up) in the pan and sauté for 10 minutes or until tender on the cooked side. Sprinkle the gills with salt and pepper, flip the mushrooms and sprinkle salt and pepper on the cooked side. Sauté another 5 minutes or until the gills start to soften and release the juices of the mushroom. 

Remove the pan from the heat. If your skillet is oven-safe, flip the mushrooms in the pan so the gills are facing up. Top each with 1/4 cup of tomato sauce, 2 T. mozzarella cheese and 1 T. Parmesan cheese. If your skillet isn't oven-save, move the mushrooms to a baking dish and dress the mushrooms in there.

Add pasta to boiling water. Place mushrooms in the oven and bake for 10 minutes or until cheese is melted and starting to turn brown. Turn the oven broiler on and allow to broil for 1 minute before removing from oven.

Drain pasta (reserving at least 1/2 cup pasta cooking water). Add pesto to hot noodles, and toss, gradually adding pasta water until the noodles are all coated in pesto and your sauce reaches the desired consistency. Divide the pasta among four bowls and top each with a mushroom cap.

BEV NOTE: The pesto pairs well with a Sauvignon Blanc or Pinot Grigio.



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