Sunday, March 20, 2011
I still didn't know what exactly was for dinner until just before I made it. I figured something with Portobello mushrooms would probably work out. So, I asked Michael to make a salad and to pick up some portobellos and mozzarella cheese at the grocery while I went with my friends Debbie and Suzi to the River City Casino this morning. We didn't come home winners, but the dinner I made was a winner!
My recipe was kind of a portobello parmesan/pasta bake.
6 portobello mushroom caps, cleaned with stems and gills removed
4 Tablespoons olive oil
1 cup walnuts, chopped fine
2 cloves fresh garlic, minced
1/4 cup parsley
1 Tablespoon Italian seasonings
fresh ground pepper
salt to taste
2 cups shredded part-skim Mozzarella cheese, divided
freshly shredded Parmesan cheese
1/2 bag no yolk egg noodles
1 jar pasta sauce
Prepare the mushrooms. Mix the walnuts, garlic, parsley, seasonings, 1 cup mozzarella, and about 1/4 cup Parmesan cheese in a small bowl.
Wrap a cookie sheet with aluminum foil, spray with nonstick spray. Brush olive oil on mushrooms. Place mushrooms on cookie sheet. Put 2 Tablespoons mixture on each mushroom. Broil in oven for 10 minutes.
Meanwhile, cook noodles according to label instructions.
Prepare a large baking dish by spreading about 1/2 cup of pasta sauce over the bottom of the dish. When noodles are cooked drain them and place them on top of the pasta sauce. Place broiled mushrooms on top of noodles. Spread the remaining pasta sauce over all. Sprinkle remaining mozzarella and about 1/2 cup Parmesan cheese over all. Place in a 400 degree oven for 20 minutes or until cheese is lightly browned.
We ate the mushrooms dish with a fresh salad and warm bread. It was terrific! And, really easy to prepare. I will definitely make this again.