May 23, 2013

Portobello Mushroom Tops

Earlier this week I promised that I would post up a new recipe. I thought that I wasn't going to be able to keep my promise because of my Memorial Day plans and just how busy I've been lately. However, I got out of work a little early today and decided that I felt like cooking dinner tonight.

The past few weeks I have been craving stuffed portobello mushroom tops. To my surprise, portobellos were on sale this afternoon and I thought, "Why not?"

My inspiration for this recipe comes from the website. While I would have loved to stick to the recipe it turns out that I didn't have leeks and I wanted to have something pseudo Italian  So instead of leeks I used celery and I added pizza sauce to the bottom of the portobello tops.

The ingredients include:

  • 7 portobello Mushrooms
  • 4 tomatoes
  • 1 onion
  • 2 heads of garlic
  • 5 stalks of celery
  • 1 tbls. extra virgin olive oil
  • salt to taste
  • pepper to taste
  • pizza sauce
  • Parmigiano Reggiano cheese

 First dice the onion, celery, garlic and the tomatoes. (Diced celery and garlic are not pictured.)

Then saute the onion, celery, garlic and tomato in a tablespoon of olive oil. Add salt and pepper to taste.

Spray the bottom of a casserole dish with non-stick spray. Place the portobello mushroom tops face up.

Place two tablespoons of pizza sauce (marinara is okay too) in each mushroom top.

Put the sauteed vegetables into each portobello top.

Add a tablespoon of parmigiano reggiano cheese to each top.

Bake at 400 degrees for 12 minutes. Let them cool and serve!