Saturday, January 8, 2011

Roasted Italian Portabellas

This is another example of what happens when we are hungry and throw together ingredients we love. Result: Fantastic. Thought I'd share in case anyone else had these ingredients and loved mushrooms as much as we do. Sorry--I don't have precise amounts :)

These mushrooms can be made into a main meal with some sauteed/steamed broccoli rabe and hearty bread. Or, you can serve them as an appetizer to be shared--make as many or as little as you want.


Portabella mushrooms, rinsed, stemmed
Marinara Sauce
Basil pesto
Fresh (buffalo) mozzarella
Pine nuts
Cracked pepper

Preheat oven to 400-425 degrees F.

For each mozarella cap, add a couple tablespoons of marina sauce in each portabella mushroom. Add a tiny bit of pesto (a little goes a long way and most store-bought pestos already have salt in them so no extra salt is needed).

Top with a couple slices of fresh mozzarella and sprinkle with pine nuts and pepper.

Roast for about 20 minutes or until cheese gets bubbly and melts (but before cheese starts to burn-a little brown is ok).

Serve hot with crusty bread.

P.S. You can assemble these mushrooms ahead of time and leave them in the fridge for up to 24 hours ahead of time. Just take them out and bake them.

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