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PORTOBELLO PARMESAN

Active Time : 20 minutes
Total Time : 35 minutes
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon chopped garlic
  • 4 large portobello mushrooms
  • 1 1/2 cups Culinary Circle Tomato & Basil Pasta Sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup Culinary Circle Shredded Three Cheese Blend
  • 1/4 cup crispy Panko style plain bread crumbs
  • 1 tablespoon butter melted
DIRECTIONS

In large recloseable food storage bag, combine oil, wine, basil and garlic; salt and pepper to taste. Add mushrooms to bag and seal; toss to coat mushrooms. Let stand 10 minutes.

Heat large skillet over medium-high heat. Add mushrooms. Sauté until tender (about 5-7 minutes), turning several times. Remove from heat.

Place ½ cup pasta sauce in bottom of a 13x9-inch baking dish. Place mushroom caps in dish. Divide mozzarella cheese among mushrooms. Top with remaining pasta sauce.

In small bowl, combine three cheese blend, bread crumbs and butter. Sprinkle over mushroom caps.

Bake in a preheated 400°F oven 15 minutes or until cheese is melted and tops are golden brown.