Tuesday, September 26, 2006

Mushroom Parmesan

I guess I've been in an Italian mood lately, so tonight I made yet another recipe from Giada. This was a very simple recipe for Mushroom Parmesan. As a huge fan of eggplant parm, I decided to try this one with mushrooms.

It was pretty OK. I loved the grilled portobellos - I need to throw them on my grill pan more often because it gives them a stronger, meatier flavor. They were pretty good with the tomato sauce and cheeses, but it just kind of seemed like something was missing. Maybe if the mushrooms had been breaded/fried like eggplant parm? Though then that wouldn't have been very healthy at all. I liked it, but I probably won't make it again.

Mushroom Parmesan
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 (store bought or homemade)
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.

Yield: 4-6 servings

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