The late Mr. O-P was quite the accomplished chef. He had a
number of specialties — a couple of salmon dishes, his lasagna (that, I am not
kidding, took him three days to make), and eggplant Parmesan. I can eat a lot
of things, but eggplant is something I simply cannot abide. To me, it tastes
like dirt. Not that I know what dirt tastes like, you understand, but eggplant
tastes like what I imagine dirt would. Many of our friends would often request
his eggplant Parmesan, and I went along with it, just surreptitiously scooting
the eggplant out from beneath the “Parmesan” and devouring that like a fiend.
I recently spotted a recipe for Portobello Parmesan that really blew my skirt
up, because, as you all know, I love portobello mushrooms.* This one I found on
Instagram and is by Daniel Mancini. I have made my changes to this adding
Italian seasoning, Italian breadcrumbs, and I think it’s excellent. I had it
for breakfast this morning, and thought it was really good. It is also super
simple to put together, so it would make an excellent lunch, or last minute
meal on a day when you’re particularly busy.
Portobello Mushroom Parmesan
1 Melissa’s
portobello mushroom
Extra-virgin
olive oil
Fine
salt
Freshly ground black pepper
¼ t. Melissa’s
minced garlic
Your favorite marinara sauce (I used Rao), warmed
Sprinkle of Italian
seasoning
Italian
breadcrumbs
Hand shredded mozzarella cheese
Preheat oven to 350° F.
Wash the portobello mushroom (or mushrooms, depending upon how many you’re
going to use) remove the stem, and clean out all of the gills. Pat dry, and
place open end down on a baking sheet lined with parchment
paper or a Silpat. Drizzle olive oil over the top, and sprinkle with salt,
pepper, and minced garlic, spreading it around to coat.
Place into preheated oven and bake for 15 minutes. Remove from
oven, invert, and fill the crevice(s) with marinara sauce, a sprinkling of
Italian seasoning, a sprinkling of Italian breadcrumbs, and then mound
mozzarella cheese over the top. At this point, I gave it yet another sprinkle
of Italian breadcrumbs. Return to the oven and bake for an additional 15
minutes is hot and bubbly.
Portobello Mushroom Sauce with Thyme
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4 comments:
I’m with you about eggplant!
This looks delicious and is so simple! Yum!
This sounds amazing Pattie!! So easy too!
Jenna
When I used to eat dairy, I loved anything parmesan . This recipe looks delicious . It's funny the only other person that I've heard say a vegetable tastes like dirt is my husband. But he can't tolerate beets- he says they taste like dirt!! Lol
Now that sounds like a recipe that I would love.
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