Thursday, December 6, 2007

Portobello Parmigiano

These mushrooms disappeared in the blink of an eye. Incredibly tasty.

4 portobello mushroom caps
Olive oil
Salt and freshly ground pepper
2 cloves of garlic, minced
Tomato sauce
Monterey jack cheese, sliced thin
Grated parmesan cheese
Chopped parsley, for garnish
4 slices of toast, rubbed with a cut clove of garlic

Preheat the broiler.
Brush the mushrooms liberally with olive oil on both sides and season both sides with salt and pepper. Broil the mushrooms for about five minutes on each side, finishing gill side up. Divide the garlic among the caps and broil for another minute until the garlic is fragrant and golden. Remove from the broiler, and turn the heat down to 400 degrees. Spread a thick layer of tomato sauce over the bottom of a pyrex baking dish large enough to hold all of the mushrooms. Nestle the mushrooms into the sauce and top with the sliced cheese. Sprinkle parmesan over all, and bake until the cheese is melted and slightly browned, about 5 minutes. Remove from the oven and garnish with chopped parsley. Serve with garlic toast to mop up the sauce.
Serves 2

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