By Lori Powell
My fridge is a bit empty due to my being out all last week on a location photo shoot. But if you have a pantry stocked with some good grub that includes some condiments, you’re well on your way to creating a delicious meal for one.
This week I’m going meatless and turning to some meaty portobello mushrooms. I am generally not a fan of these oversized fungi but when roasted, broiled or grilled whole they deliver a different world of flavor. You see, when roasted or broiled, the outside edges and gills get a bit crispy. On the grill over high heat, they get pretty much the same effect, with the added bonus of a smoky hit.
Not having much else in the fridge but a couple of portobello mushroom caps, a jar of sauce, some pesto (a full life is all about a well-stocked kitchen) and some scraps of cheese, I give you my rendition of Mini Mushroom “Lasagnas.” The mushroom plays two roles: as both the noodle and the meat. To round off the meal serve with a salad on the side.
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Portobello Mushroom “Lasagna” Stacks
Olive oil cooking spray
2 small portobello mushroom caps
Salt and pepper
1/4 cup store-bought marinara sauce
3 tablespoons grated mozzarella cheese
2 tablespoons store-bought basil or arugula pesto
- Preheat oven to 425°F. Arrange mushrooms caps with gill sides down on a baking sheet coated with olive oil spray. Spray mushrooms with olive oil spray and season with salt and pepper. Roast mushrooms 20 minutes. Turn mushrooms over and top evenly with sauce and cheese.
- Bake until cheese is melted and mushrooms are tender, about 4 minutes. Transfer mushrooms to a serving dish stacking them and top with pesto.
Note: if you want to broil instead of bake, do so 6 to 8 inches from heat and keep your eye on the mushrooms as they will cook much quicker. If grilling, heat the grill to medium-high heat and cook in the same manner but in about half the time, with the grill covered.
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