I have to start this off by apologizing for pictures that are worse than usual. Our camera seems to be dying a slow and painful death and is making every picture either blurry or yellow. Sorry for the ugly.
Last week I saw this great recipe for mushroom Parmesan over at Mixed Salad Annie. It had been a while since we'd made baked portobello mushrooms - I'd totally forgotten how super wonderful they are. I've been in the mood for pasta lately, so I combined baked mushrooms and pasta into a faux Mushroom Parm. Why faux? Well, I forgot to use Parmesan cheese. But I'm keeping the name because Mushroom Parmesan sounds better than Baked Mushrooms and pasta. To me. Right now.
I used a package of 6 medium sized portobello mushrooms, 1/2 an onion, 3 cloves garlic, some oil, mozzarella cheese, 1 jar pasta sauce, and spaghetti noodles.
I cleaned my mushrooms - I wiped them with a damp paper towel, then removed the stems and the black gills. When they were ready I diced my onions and garlic, then heated some oil in a pan. I added the onion, garlic and 3 mushrooms and cooked the mushrooms on both sides until they were softening. I set aside the mushrooms and the onion and garlic and cooked the other three portobellos. I divided the jar of pasta sauce into thirds. One third was spread over the bottom of a 9X13 baking dish. I added the mushrooms, stem side up, and topped them with the cooked onion and garlic. One third of the sauce was spooned over top of the mushrooms, then the mushrooms were topped with grated mozzarella cheese. I baked the dish at 425 until the mushrooms were tender and the cheese lightly browned, 20 minutes or so.
Just before the mushrooms were done I cooked the pasta noodles and warmed up the final third of the sauce. Toss the spaghetti and sauce together. Place some spaghetti on each plate and top with one (or more) mushrooms.
This is a perfect dish for portobellos, they go so well with tomatos and pasta. Mmmm! I wish there had been leftovers, I could go for some right now. And did you know that mushrooms are a good source of potassium and riboflavin? They are also low in carbs, calories and fat. Well, at least until you fry them in oil and cover them in cheese...
Check out the weekly round up of Presto Pasta Nights on Friday at Once Upon a Feast.
Last week I saw this great recipe for mushroom Parmesan over at Mixed Salad Annie. It had been a while since we'd made baked portobello mushrooms - I'd totally forgotten how super wonderful they are. I've been in the mood for pasta lately, so I combined baked mushrooms and pasta into a faux Mushroom Parm. Why faux? Well, I forgot to use Parmesan cheese. But I'm keeping the name because Mushroom Parmesan sounds better than Baked Mushrooms and pasta. To me. Right now.
I used a package of 6 medium sized portobello mushrooms, 1/2 an onion, 3 cloves garlic, some oil, mozzarella cheese, 1 jar pasta sauce, and spaghetti noodles.
I cleaned my mushrooms - I wiped them with a damp paper towel, then removed the stems and the black gills. When they were ready I diced my onions and garlic, then heated some oil in a pan. I added the onion, garlic and 3 mushrooms and cooked the mushrooms on both sides until they were softening. I set aside the mushrooms and the onion and garlic and cooked the other three portobellos. I divided the jar of pasta sauce into thirds. One third was spread over the bottom of a 9X13 baking dish. I added the mushrooms, stem side up, and topped them with the cooked onion and garlic. One third of the sauce was spooned over top of the mushrooms, then the mushrooms were topped with grated mozzarella cheese. I baked the dish at 425 until the mushrooms were tender and the cheese lightly browned, 20 minutes or so.
Just before the mushrooms were done I cooked the pasta noodles and warmed up the final third of the sauce. Toss the spaghetti and sauce together. Place some spaghetti on each plate and top with one (or more) mushrooms.
This is a perfect dish for portobellos, they go so well with tomatos and pasta. Mmmm! I wish there had been leftovers, I could go for some right now. And did you know that mushrooms are a good source of potassium and riboflavin? They are also low in carbs, calories and fat. Well, at least until you fry them in oil and cover them in cheese...
Check out the weekly round up of Presto Pasta Nights on Friday at Once Upon a Feast.
8 comments:
That great fun. It's like parmesan hold the parmesan! Looks plenty good to eat. Seems a great idea for a portobello!
Sara, you had me at "parmesan"!
What a great dish...It will definitely be on our table next week. Thanks for sharing with Presto Pasta Night.
I love portobellos, but haven't had them in quite some time. This looks delicious!
The portabelos look fabulous! I've got to go visit my mushroom growing friend again soon.
This looks yummy! How can you go wrong with mushrooms and cheese?
Portobello mushroom parmesan sounds like a great idea.
Yum, this looks like a great dinner.
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