Recipe by Manami
Everyday Italian, Episode: Vegetarian Italian. Haven't tried this as yet but I can't wait to try. UPDATE: 10/18/2009 - am trying to get them to put these on the menu for the Café Ponce.Since the home is almost all Cuban - I still would like these for the few of us who love these mushrooms. ;) I have used less oil for the recipe - 1 1/2 T of olive oil and I sprayed the grill pan with cooking spray. Why not try it?
Top Review by Katanashrp
This recipe is truly a hidden gem. I absolutely love it; from the idea, to the ease of preparation, and of course the taste. I wish I had made more because everyone loved it equally: the meat lovers (me), and the vegetarians. Thank you very much!
- 3 tablespoons extra virgin olive oil, plus extra for greasing the grill pan
- 4 -6 portabella mushrooms
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup marinara sauce (store bought or homemade)
- 1⁄2 cup shredded mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons butter, cut into small pieces
Directions See How It's Made
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- 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.
- 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.