Tuesday, October 09, 2007

Mushroom Parmesan

Great Meat Lovers Vegetarian Dinner!

I love portobello mushrooms. They have a great meatiness to them and are very flavorful. Plus they are easier to clean than smaller mushrooms. It makes me laugh when I see the tv chefs cleaning mushrooms. They say cleaning mushrooms is so easy because they are cultivated now and there isn't much dirt on them. They just dust it off and they are done.

Well I don't know where they are getting their mushrooms from but mine are always pretty dirty. It takes me forever to clean a box of them. And of course, they say not to wash them or they will absorb too much water and become soggy and rubbery. I digress.

Anyway portobello mushrooms can be used in any recipe calling for baby bellas or even white in some cases. Just cut them up to the same size as what the smaller mushroom would be.

This recipe is from ("big surprise") Giada DiLaurentiis. What can I say, she makes some good stuff...

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.(Or preheat your broiler).

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.(I broiled mine for 5 minutes on each 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.
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8 comments:

  1. Jen1:34 PM

    meh

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  2. Anonymous6:49 PM

    I love portobello mushroom,you can have them instead of hamburgers or use them in different kind of dishes.I'm going to buy some now.Bambola

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  3. Unknown7:34 PM

    I LOVE portabello mushrooms. Yum! I've been thinking about doing something with bella's recently. Gonna have to do it soon.

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  4. Emma4:03 PM

    Wow, I'm reading this at work, while starving, and the picture says enough!! Delicious! I lovw a good portabello burger as well.

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  5. Annie9:14 AM

    Jen, You don't know what your missing.

    Bambola, Glad I inspired you!

    Claire, There is so much you can do with them. I love them too.

    Emma, Portobello burgers are awesome, I haven't had one in a while. I guess I be buying more.

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  6. Emily5:58 PM

    Our portobello mushrooms are filthy, here! I used some a week ago, and washed them several times. I don't know where those TV chefs are getting their mushrooms.

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  7. Sara2:36 PM

    I love portabellos, we haven't had them in ages! I'm making this next week. Thanks!

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  8. Susan G1:48 PM

    Thanks for this -- looks great! Ha, I just email the recipe home to my husband the cook. Portobellas are great but some people think they're a meat substitute for a vegetarian. If you add cheese like this, yes... and what about those mushroom brushes? Another thing that has to be crazy - just rip it up and you won't notice the dirt?

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