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.
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.
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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.
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Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”
