I enjoy Italian food – but I try to not eat pasta very often. These mushrooms give me a healthier alternative and they’re really easy to make. They have a light breading on the bottom and topped with fresh mozzarella cheese. They can be made as a meal, or an appetizer with smaller mushrooms.
4 large Portobello mushrooms
1/4 cup gluten free bread crumbs
2 tablespoons milk
1 cup tomato sauce
4 ounces fresh mozzarella cheese
1/3 cup fresh grated Parmesan cheese
2 tablespoons dried parsley
1 garlic clove, minced
2 tablespoons dried basil
Preheat the oven to 400F. Gently wipe down the mushrooms and clean out the gills with a spoon. Place them stem side down on a baking sheet. In a medium sized bowl, whisk the egg. Add the bread crumbs, parmesan, milk, parsley and garlic and combine well. Brush this on top of the mushroom tops and place in the oven for 10 minutes.
While they cook – in a small bowl add together the tomato sauce and basil. Remove the mushrooms from the oven and carefully flip them over so they’re stem side up. Carefully divide the tomato sauce between the mushrooms and top with a slice of fresh mozzarella. Sprinkle a bit more parsley on top and place back into the oven and bake for 15 minutes.
Serves 4, serve warm.