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Baked Mushroom Parmesan
Published: 1/27/2009 11:15 AM
Last Modified: 1/27/2009 11:15 AM




You don't have to be a vegetarian to appreciate a meatless meal.

Many people go meatless at least once a week both for health and economic reasons.

Meatless meals shouldn’t leave you hungry. Take your favorite food and turn it meatless. Here’s a great example: Love Chicken Parmesan? How about Mushroom Parmesan?

The recipe below is not only 230 calories per serving, it's also just $2.78 per serving – for a family of four.

If you have a good mushroom recipe, enter it in the Mushroom Council's “Mushrooms Every Day, Every Way” recipe contest. Entries will be received through May 18. Four winners will receive $1,000, and one grand-prize winner will receive an additional $1,000. You can enter by going to mushroominfo.com or tasteofhome.com.

BAKED MUSHROOM PARMESAN
Serves: 4
4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce, divided
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red peppers flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) grated Parmesan cheese

1. Heat oven to broil, with top rack about 4 inches from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9-inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes.

2. Remove mushrooms from baking dish, drain excess liquid. Reduce oven to 400 degrees.

3. Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan; bake 5 to 10 minutes, until the cheese begins to brown. Remove and serve.





Reader Comments 1 Total
Scotch's Mom (4 years ago)
Thanks Natalie! I'm making this tonight.
1 comments displayed


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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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