Here’s a tasty, vegetarian, comfort-food recipe that will please your family. This is a variation from Eggplant Parmesan using meaty portobello mushrooms. I used provolone cheese instead of mozzarella for added flavor. It melts beautifully.
The recipe is made in a skillet and then the cheese is melted for a couple of minutes under the broiler. Use a skillet with a handle that can go in the oven.
HELPFUL HINTS:
- Buy mushrooms already sliced in the market.
- 4 garlic cloves can be used instead of minced garlic.
- Any type of pasta sauce can be used.
COUNTDOWN:
- Prepare all the ingredients.
- Preheat broiler.
- Start the recipe.
SHOPPING LIST:
To buy: 1 pound sliced portobello mushrooms, 1 jar minced garlic, 1 bottle no-salt-added pasta sauce, 1 small bottle hot pepper sauce, 1 bunch fresh basil leaves, 1 piece provolone cheese or 1 package sliced, 1 piece Parmesan cheese and 1 can olive oil spray.
Staples: onion.
Skillet Mushroom Parmesan
Recipe by Linda Gassenheimer
Olive oil spray
2 cups sliced onion
2 teaspoons minced garlic
1 pound sliced portobello mushrooms
1/2 cup fresh basil leaves torn into small pieces, divided use
2 cups no-salt-added pasta sauce
Several drops hot pepper sauce
1 cup provolone cheese, sliced and cut into 1-inch pieces
1 cup grated Parmesan cheese
- Preheat broiler.
- Heat a 9 to 10-inch skillet over medium-high heat and spray with olive oil spray. Add the onion and garlic and sauté 2 minutes.
- Add mushrooms and saute 3 minutes stirring to making sure all of the mushrooms are heated in the skillet.
- Mix in half the basil leaves and salt and pepper to taste.
- Add the pasta sauce and hot pepper sauce, stir to combine ingredients. Bring to a simmer, lower heat to medium and cook for 3 to 4 minutes.
- Meanwhile, mix provolone cheese and Parmesan cheese together.
- Remove skillet from heat and spread cheese mixture over the top.
- Place skillet under the broiler, about 6-inches from heat to form a golden topping, about 2 to 3 minutes. Watch to make sure the cheese does not burn.
- Remove from broiler and sprinkle remaining basil on top.
- Divide in half and serve on two dinner plates.
Yield: 2 servings.
Per serving: 583 calories (46 percent from fat), 30.1 g fat (13.9 g saturated, 8.2 g monounsaturated), 70 mg cholesterol, 35.8 g protein, 48.5 g carbohydrates, 9.2 g fiber, 1247 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected].
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