Portabella Mushroom Mozzarella
Yield
servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | ounces |
mushrooms, portabello
slices |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
wheat germ
toasted |
|
| 2 ⅔ | ounces |
water
to cook pasta |
|
| 1 | cup |
tomato sauce
chunky, with onion, celery, green bell pepper |
|
| ½ | teaspoon |
garlic
|
|
| ¼ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 3 | ounces |
mozzarella cheese
part milk, skim |
|
| 1 | x |
parsley leaves
garnish, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 130.1 | ml/g |
mushrooms, portabello
slices |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
wheat germ
toasted |
|
| 77.1 | ml/g |
water
to cook pasta |
|
| 237 | ml |
tomato sauce
chunky, with onion, celery, green bell pepper |
|
| 2.5 | ml |
garlic
|
|
| 1.3 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 86.7 | ml/g |
mozzarella cheese
part milk, skim |
|
| 1 | x |
parsley leaves
garnish, chopped |
*
|
Directions
This served 2 easily and would have served 3.
Pre-warm/cook everything, assemble it in a casserole, top with mozzarella and bake it about 15 minutes.
Prepare the pasta.
STEP #2 Heat oil in skillet.
Press some (what you can) wheat germ into the slices of mushroom and sauté over medium-high heat, turning once, about 1½ to 2 minutes per side.
Remove from heat.
STEP #3 Set oven temperature to 375℉ (190℃).
Place drained pasta in a shallow casserole.
Pour half the sauce on top and spread. Season with pepper (a little salt).
Sprinkle on remaining wheat germ, especially along the outer edge where it will catch the sauce.
Layer the mushroom slices on top of that.
Pour on the remaining sauce. Top with cheese. Top with parsley.
Bake about 15 minutes until cheese is melted and beginning to brown.
Nice served with asparagus.
